Today marks the beginning of the end. It's so bittersweet. But I'm here to celebrate the end with a season-long marathon of recipes inspired by Supernatural. Because around here, we eat our feelings.
Just before Sam drops a bag of smelly warm chicken feet on the table and ruining his appetite, Dean is about to shovel a big bite of cream pie, straight from the pie pan, into his mouth. I wasn’t sure what kind of cream pie it was until I watched it on a small screen and noticed a couple of dried banana slices perched on top. This recipe combines bananas and coconut to make a single pie that is so good, you’ll want to eat it straight from the pan, too. I won’t judge. I mean… Dude. Pie.
You might also enjoy Dean's Awesome Egg White Omelets, or one of my family's favorite Supernatural inspired recipes, Pig 'n a Poke! See you next week for #SupernaturalThursday.
Banana Coconut Cream Pie
Yield: serves 8
prep time: 10 hourcook time: 45 Mtotal time: 10 H & 45 M
This recipe combines bananas and coconut to make a single pie that is so good, you’ll want to eat it straight from the pan, just like Dean. I won’t judge. I mean... Dude. Pie.
ingredients:
- A single 9-inch pie pastry
- 2 cups unsweetened coconut flakes
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon fine grain sea salt
- 1 1/2 cups 2% milk
- 1 1/2 cups heavy cream
- 4 large egg yolks
- 4 tablespoons (2 ounces) salted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 3 medium ripe bananas
Whipped Cream:
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon pure vanilla extract
instructions:
How to cook Banana Coconut Cream Pie
Par-bake the pie crust:
- Lightly flour your work surface and roll the pie crust dough into a 12-inch round. Gently roll the dough back with rolling pin and place it over a 9-inch pie plate. Tuck in carefully and crimp the edges. Prick the bottom with a fork, then line it with a sheet of parchment paper and fill it halfway with pie weights (or beans or rice); refrigerate for 30 minutes.
- Preheat oven to 375° F oven. Slide chilled crust (with weights) into oven and bake for 20 minutes. Lift the parchment paper and pie weights out of the crust and return to oven for 15 minutes longer, until lightly golden. Allow to cool completely before filling.
Toast the coconut:
- Lower your oven temperature to 350° F. Spread the toasted coconut in an even layer on a baking sheet. Slide into oven and let cook for 5 to 7 minutes, until it just starts to turn golden, stirring a couple of times to help toast evenly.
- Remove from oven and pour into a bowl; allow to cool completely. Measure out 2 tablespoons of the toasted coconut and reserve to garnish.
Make the filling:
- Combine sugar, cornstarch and salt in a medium saucepan and whisk to combine. Gradually whisk in the milk and cream. Set over medium-high heat, until it just comes to a boil, whisking often. Let it bubble for 1 minute, stirring constantly.
- Beat the egg yolks in a medium size bowl, then very gradually whisk in a little bit of the hot mixture to temper the eggs. Scrape the mixture back into the pot, whisking as you go, bringing it back to a gentle boil, reducing heat to low. Continue to whisk until mixture is very thick, 1-2 minutes. Remove the pan from the heat and stir in the butter and vanilla. Remove about 2 tablespoons of toasted coconut and reserve it, then fold the rest in to the custard.
- Pour into a bowl and cover with a sheet of plastic wrap, pressing it directly on top of the custard itself. Allow to come to room temperature (about 1 hour), then refrigerate or use immediately.
Put the pie together:
- Peel the bananas and cut each one in half width-wise, then in half again length-wise.
- Put 1/3 of the custard into the bottom of the crust and carefully spread it evenly. Arrange half the banana slices over the custard in a spoke-like pattern. Carefully spread another 1/3 of custard over the top of the bananas. Lay the remaining banana slices over the custard in the same manner, trying to line them up in the empty spaces between the bottom layer of bananas. Spread the remaining custard on top of that layer. Chill until the filling is set, at least 8 hours.
- Just before you're ready to serve, combine the heavy cream, sugar, and vanilla in a bowl and beat until you have stiff peaks. Pile it on top of the custard and gently spread or pipe it on top of the chilled pie. Scatter the reserved 2 tablespoons of toasted coconut over the top.
©All Roads Lead to the Kitchen
Supernatural isn't the only show premiering on The CW this week. If you have a moment, drop by and visit my friend Kimberly from Coffee and Casseroles sharing a recipe inspired by Charmed!
I am not affiliated with or sponsored by Warner Brothers, The CW, or Supernatural. This website contains some quotations, excerpts, and screen clips from copyrighted material. These uses fall within the copyright doctrine of "Fair Use".
