Toasted Coconut-Banana Cream Pie

If you love tropical pies, you'll love this coconut banana cream pie!

Toasted Coconut-Banana Cream Pie

Graham Cracker Pastry Crust
1 1/4 cups all-purpose flour
1/2 cup graham cracker crumbs
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
3-4 tablespoons ice water

2 large bananas, peeled and mashed
4 large egg yolks
3 tablespoons cornstarch
1 (12-ounce) can evaporated milk
3/4 cup granulated sugar
2 tablespoons unsalted butter
3/4 teaspoon coconut extract
1/2 teaspoon vanilla extract
2 cups sweetened flaked coconut, toasted

1 1/3 cups heavy whipping cream
7 teaspoons granulated sugar

To make the crust, in a large mixing bowl, stir together flour, graham cracker crumbs, 3 tablespoons sugar and salt. Work the 6 tablespoons butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat the dough into a smooth, flattened disc. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out. Meanwhile, preheat oven to 375 degrees F.

Roll disc out thinly on a surface lightly covered with graham cracker crumbs, using a rolling pin, and fit into a 9-inch pie plate; trim and flute edges. Bake for 18-20 minutes or until golden brown; cool completely on a wire rack.

To make the filling, whisk together banana, yolks and cornstarch, in a large mixing bowl, until well combined.
In a large saucepan, over medium heat, whisk together evaporated milk and 3/4 cup sugar, and bring to a simmer, whisking frequently; whisk half of hot milk into yolk mixture, until combined. Whisk yolk mixture back into saucepan, and bring to a simmer, whisking frequently, until it thickens up and coats the back of a spoon. Strain custard into a medium mixing bowl, pressing well through a sieve. Whisk in 2 tablespoons butter, coconut extract and vanilla extract until well combined. Set aside 1/4 cup coconut for topping, but process remaining 1 3/4 cups in a food processor until finely ground; whisk into custard. Pour custard into cooled pie crust. Lightly cover and chill completely in the refrigerator, about 2 hours.

When ready to serve, prepare the whipped cream: Place heavy cream and 7 teaspoons sugar in a large mixing bowl, and beat together using a mixer on high speed, until stiff peaks form, about 1-2 minutes. Spread whipped cream over pie, top with additional 1/4 cup coconut, and serve.

Makes 8 servings