Banana Coconut Cream Pie/Coconut Custard Pie

G gave me this gluten-free recipe for pie and this one for pie crust last November and I'm finally getting around to making it. I used two variety of bananas. I don't own a pie plate so I improvised and used an 8x8 dish. The nerd in me wants to call this Banana Coconut Cream π². Hahahaha...

Crust

• 1/2 c pecans
• 1 t vanilla
• 1.5 c coconut (shredded or powdered)

1. Food process ingredients together. 
2. Press into baking pan.
3. Refrigerate until ready to use.

Coconut Filling

• 1 c sugar
• 5 T cornstarch
• 1/2 t salt
• scant 3 c coconut milk
• 4 egg yolks, beaten
• 2 t almond extract

Banana Base

• 3 T butter, divided
• 3-4 bananas
• 1/2 c brown sugar
• 3 T dark rum

1. In a saucepan, mix together sugar, cornstarch and salt. 
2. Over medium heat, gradually pour in coconut milk. Continue stirring.
3. After the mixture boils, continue to heat for 2 minutes or until it becomes as thick as pudding.
4. Remove from heat.
5. Add 1/4 c of the mixture to the egg yolks, stirring constantly.
6. Pour egg yolk mixture back into pan. 
7. Cook over medium heat for 2 minutes.
8. Remove from heat.
9. Stir in extract.
10. Set aside to cool.
11. In a saucepan, melt 1 T butter. Add half the bananas and saute for a few moments. 
12. Add the brown sugar. Flip and saute the bananas until the sugar starts to caramelize.
13. Add the rum. Continue stirring. When it looks caramelized and reduced, add the remaining 2 T butter and bananas. Stir.
14. When the butter is incorporated with the rum, remove from heat.
15. Pour into base of pie crust.
16. Top with coconut filling.
17. Refrigerate overnight.

Variations

• Use coconut instead of pecans in the crust.
• Use coconut extract instead of almond extract. 
• Use Kahlua instead of rum
• Garnish with toasted coconut.

Notes

• M, A, and JM were big fans.
• 7/3/10 Made this Saturday night. G+K came over the next day and we ate the whole thing. Turned out better than the first time - had a firmer texture. Made in a square ceramic dish with glass cover. Eyeballed the cornstarch, used shredded sweetened coconut, scant amounts of sugar, and light rum.
• 6/8/13 Made this in a pie plate with 3.5 bananas, light rum, 1 can of gold label coconut milk (extra thick) and 1 partial can of regular coconut milk. Used leftover 4 egg whites to make crepes.

Coconut Cream Pie *****

3/14/23  Made 2 of these mini 5" pies for Pi Day (and 2 mini apple pies). Triple for full size pie (or 6 mini pies). I only toasted the coconut on the top while I was waiting for the crusts to cool. This was XBD's preferred mini pie over the mini apple pie.
6/2/23 Made this quickly in the afternoon to bring to dinner party. Well received. Tripled recipe to make full pie size. Used 1 can of coconut milk and the remainder was lactose free milk. Toasted all the coconut first. Used store bought quiche crust to save on time.
3/14/24 Made for Pi Day! Just 2 mini pies using leftover savory pre-made crust in the freezer. Used one tiny can of coconut milk and splash of lactose free milk.

• 
  homemade crust or storebought quiche crust.
  
• 1/4 c sugar
• 1 T flour
• pinch salt
• 1 c milk (regular or lactose free or coconut milk)
• 1 egg, beaten
• 1/2 c shredded coconut, toasted*, divided
• 1 t butter
• 1/2 t vanilla

1. Roll crust into pie pan(s). Flute the edge. Refrigerate while oven is preheating to 200C/400F. Line crust with double foil. Fill with uncooked rice (dried beans). Bake on lower rack until edge is golden brown, 15-20 min. Remove foil and weights. Bake until bottom is golden brown, 3-6 min. Cool on wire rack. 
2. In a saucepan, combine sugar, flour and salt. Stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat and stir for 2 min.
3. Remove from heat and stir 1/3 c of hot mixture into beaten egg. Return all to saucepan and stir over medium heat until nearly boiling. Reduce heat and stir for 2 more minutes (withOUT boiling). Remove from heat and stir in 1/3 c coconut, butter and vanilla.
4. Optional: Toast remaining coconut.
5. Pour into crust. Sprinkle with toasted coconut. Chill for several hours before serving.