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PIE - Banana Cream Pie
Nb persons: 8
Yield:
Preparation time:
Total time:
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| CRUST | |
| 1 1/2 cups | coconut cookie crumbs, (I use Mother's Coconut Cocadas) |
| 1/3 cup | granulated sugar |
| 1/2 teaspoon | salt |
| 6 tablespoons (3/4 stick) | unsaltcd butter, melted |
| FILLING | |
| 2 | ripe bananas, cut into 1/4-inch-thick disks |
| 1/2 box (3.4-ounce box) | Jell-O vanilla instant pudding |
| 1/2 box (3.4-ounce box) | Jcll-O banana instant pudding |
| 2 cups | heavy cream |
| 1 cup | whole milk |
| 2 teaspoons | pure vanilla extract |
| 3/4 cup | confectioners' sugar |
| 1/2 cup | shredded sweetened or unsweetened coconut, toasted |
| 1. Preheat the oven lo 350F. Spray a 9-tnch pie plate with nonstick cooking spray 2. To make the crust, combine the cookie crumbs, sugar, salt, and butter in | |
| a medium | bowl, and mix by hand until the crumbs look moist. Press the |
crumb mixture evenly over the bottom and sides of the pie plate Bake for
12 to 15 minutes, until golden brown. Set aside to cool completely. Don't
worry if the cookie crust seems soft: it will harden as it cools.
3. To make the filling, arrange the banana slices in layers on the bottom
of the cooled crust, and set aside. In a large cold bowl, mix the powdered
pudding mixes, I cup of the heavy cream, and the milk on medium speed
until the mixture has the consistency of a thick custard. Spread the pudding
evenly over the bananas.
4. In a medium cold bowl, combine the remaining I cup heavy cream,
the vanilla extract, and the confectioners' sugar. Whip on medium-high
speed until firm peaks form. Spread the sweetened whipped cream over
the pudding layer Sprinkle the toasted coconut Flakes over the top, and
refrigerate for at least I hour before serving.
Cook's note Refrigerating the pie helps it to set up. so it will slice
beautifully when it's time to serve it!
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