Recipes

Coconut Cream Pie and Banana Cream Pie

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Coconut Cream Pie

Coconut Cream Pie

Recipe Courtesy Chef Bryan Woolley

Ingredients:

Pastry Cream:

  • 2 cups milks
  • 1 cup sugar, divided
  • 1/4 cup cornstarch
  • 3 eggs
  • 2 tbsp butter
  • 1 tbsp vanilla extract

Directions:

  1. In a heavy saucepan, combine the milk and 1/2 cup sugar together. Bring to a boil over medium heat. Be sure to slowly stir the milk so it doesn’t scorch.
  2. In a large bowl combine the rest of the sugar and cornstarch. Whisk the sugar and corn starch together. Once the sugar and cornstarch and combine, add the eggs and whisk the mixture together until it is completely incorporated.
  3. When the milk mixture has come to a boil, slowly add it to the egg mixture while whisking. You don’t want to cook the eggs just temper them.
  4. Return the mixture to the stove and slowly bring to a boil while stirring constantly.
  5. When the mixture comes to a boil it will thicken. Let the mixture boil for about 3 minutes making sure the cornstarch is fully cooked.
  6. Place a fine mesh strainer over a large bowl and pour the pastry cream into the mesh strainer while it’s hot and strain it to catch any cooked egg pieces.
  7. Cover the prepared pastry cream with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until it is cold.

To Prepare the Coconut Cream Pie

Ingredients:

  • 3 cups prepared pastry cream
  • 1 cups shredded, sweetened coconut
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp coconut extract or flavoring
  • Toasted Coconut for Garnish

Directions:

  1. Buy (or make your favorite pie crust recipe) a prepared pie crust and follow the directions for baking the pie crust. Since you won’t be filling it, be sure to prick the bottom and sides of the pie crust with a fork. Once baked, remove it from the oven and allow it to cool completely.
  2. In a large bowl, combine the pastry cream and shredded coconut together and transfer it to a cooled baked pie shell.
  3. Whip the heavy whipping cream, powdered sugar and coconut extract to medium peaks. Spread the prepared whipped cream on top of the custard and sprinkle with toasted coconut. Refrigerate until chilled. Serve and Enjoy!

To Prepare The Banana Cream Pie

Directions:

  1. Follow the directions for preparing the pastry cream above.
  2. Line the bottom bottom of your prepared pie shell with freshly sliced bananas.
  3. Place 3 cups of pastry cream in a large bowl.
  4. Whip one cup of heavy whipping cream to medium peaks and add 1/2 cup powdered sugar and 2 tsp vanilla to the whipped cream.
  5. Fold the whipped cream into the pastry cream. Transfer the pastry cream to your prepared pie shell.
  6. Slice more bananas and place them on top of the pie. Chill, serve and enjoy!

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