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Banana Coconut Cream Pie

 
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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.

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