Banana Palm
Banana Palm
Art Print

Ehret, Georg...
Buy at






Find books fast 

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Pie Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Banana Coconut Cream Pie



  Stonewall Kitchen, LLC
Barefoot Contessa Pantry – Gourmet Foods for All Occasions

"A man can always accept a piece of pie.
On the farm, pie is the great common denominator."
- Rachel Peden, Speak to the Earth 

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe index 

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise! 



[Flag Campaign icon]







Coconut Palm
Coconut Palm
Art Print

Ehret, Georg...
Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Palm Trees Silhouetted at Sunset, Coconut Grove Beach at Cade's Bay
Palm Trees Silhouetted at Sunset, Coconut Grove Beach at Cade's Bay
Photographic Print

Johnston, Greg
Buy at


La Belle Cuisine


Banana Coconut Cream Pie
Gourmet February 1993

For the shell:
1 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 stick (1/4 cup) cold unsalted
butter, cut into bits
A 3 1/2-ounce can (about 1 1/3 cups)
sweetened flaked coconut, toasted
1 large egg, beaten lightly
Raw rice for weighting shell

For the filling:
1/3 cup sugar
3 tablespoons cornstarch
3 large eggs
2 cups milk, scalded
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 tablespoons Malibu or other
coconut-flavored rum
About 5 or 6 bananas
1/3 cup apple jelly
1 cup well-chilled heavy cream

Make the shell: In a food processor or bowl combine well the flour, sugar, baking powder, and salt. Add the butter and blend the mixture until it re- sembles fine meal. Stir in all but 1 tablespoon of the coconut, reserving the remaining 1 tablespoon for garnish, add the egg, stirring until the mixture forms a dough. Knead the dough lightly on a floured surface several times
to blend it well and press it onto the bottom and up the side of an 11-inch
fluted tart pan with a removable bottom. Chill the shell for 30 minutes, line
it with foil, and fill the foil with rice. Bake the shell in the lower third of a
preheated 375ºF. oven for 10 minutes, remove the rice and foil carefully,
and bake the shell for 5 to 10 minutes more, or until it is golden. Let the
shell cool completely in the pan on a rack.

Make the filling
: In a heavy saucepan whisk together sugar, cornstarch,
and eggs; add the milk in a slow stream, whisking, and bring the mixture
to a boil over moderate heat, whisking constantly. Simmer the pastry
cream, whisking, for 2 minutes, transfer it to a bowl, and stir in the coco-
nut extract, vanilla, and Malibu rum. Chill the pastry cream, its surface covered with plastic wrap, for 4 hours, or until it is cold. The pastry cream may be made 1 day in advance and kept covered and chilled. Slice thin on the diagonal enough of the bananas (about 2 1/2) to cover the bottom of
the shell in one layer, arrange the slices in the shell, and cover them with
the pastry cream spreading it evenly. Slice thin on the diagonal the remain-
ing bananas and arrange the slices decoratively over the pastry cream in
solid layers, making each layer gradually smaller. In a small saucepan melt the apple jelly over moderate heat, and while it is still warm, brush it over
the banana slices, coating them completely, and chill the tart for one hour.
The tart may be prepared up to this point 1 day in advance and kept
covered loosely and chilled. Just before serving, in a chilled bowl beat
the cream until it holds stiff peaks, transfer it to a pastry bag fitted with
a medium star tip, and pipe it decoratively around the edge of the tart.
Sprinkle the cream with the reserved 1 tablespoon coconut and remove
the side of the pan.

Featured Archive Recipes:
Banana Cream Pie
Chocolate-Banana-Coconut Cream Pie
Coconut Cream Pie (Herbsaint, New Orleans)
Piña Colada Pie 

Index - Pie Recipe Archives
Basic Pie Crust Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: April 27, 2010.