Coconut Cream Pie Recipe
Sweet dark cherries, brûléed banana, rum butterscotch, toasted pistachios
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Ingredients
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Coconut Cream Pie Ingredients
Method
Coconut Cream Pie Directions
- 1
Prepare the Pie Crust
Preheat the oven to 350°F (175°C). Place the pie crust in a pie dish and bake for 10-12 minutes or until golden brown. Allow it to cool completely.
- 2
Make the Coconut Cream Filling
In a saucepan, combine coconut milk, granulated sugar, and cornstarch over medium heat. Whisk until thickened. Remove from heat and stir in vanilla extract. Allow to cool slightly, then pour into the cooled pie crust.
- 3
Brûléed Bananas
In a skillet, melt butter over medium heat. Add sliced bananas and brown sugar, cooking until caramelized. Add rum and cook for an additional minute. Remove from heat and set aside.
- 4
Assemble the Pie
Once the coconut cream filling has set, top it with the brûléed bananas and dark cherries. Sprinkle chopped pistachios over the top.
- 5
Chill and Serve
Refrigerate the pie for at least 2 hours before serving to allow the flavors to meld. Serve chilled.