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Ingredients
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COCONUT CRUST
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3/4 cup
sweetened shredded coconut, lightly toasted
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1 cup
all purpose flour
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2 tablespoons
all purpose flour
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10 tablespoons
unsalted butter, cold and cut into small chunks
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1/2 cup
powdered sugar
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1/2 teaspoon
salt
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BANANA CREAM PIE FILLING
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1 cup
whipping cream
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8 ounces
cream cheese, room temp
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1/3 cup
sugar
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1/2 teaspoon
vanilla extract
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4
banana, sliced
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1/4 cup
sweetened shredded coconut, slightly toasted
Directions
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Preheat over to 350F. Grease a 9-inch pie dish with a removable bottom.
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To prepare crust, mix coconut, flour, butter, powdered sugar and salt in a food processor until dough just becomes to form a ball.
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Firmly press the mixture into the bottom and sides of the pie dish. Freeze for 10 minutes.
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Then bake for 20 minutes. Let cool completely on a wire rack.
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To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.
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In the same bowl, beat cream cheese until it’s soft and creamy.
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Add sugar and vanilla, continue beating until combined.
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Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.
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Cover the bottom of the crust with banana slices. Pour the cream mixture over top. Smooth the top with a spatula. Arrange banana slices on top with a sprinkle of shredded coconut.
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Refrigerate the pies until set before serving, at least 2 hours.
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