Classic Summer: Whip Up Vine American’s Banana Cream Pie

Vine American Banana Cream PIe
Vine American Banana Cream PIe

This banana cream pie almost looks as extraordinary as it tastes. Almost.

Ingredients for crust:
3 cups Sweet coconut, fancy
3 egg whites each

Ingredients for filling:
3 cups whole milk
6 oz. sugar
2 oz. cornstarch
6 eggs each
1 tbsp vanilla extract
1 tbsp banana liquor
1 1/2 oz. butter

Directions for crust: Preheat oven to 350 degrees. Combine both ingredients in a food processor and pulse until well ground. Lightly coat small pans with pan spray, press the coconut into the pans with a firm hand and work over. Bake on 350 degrees for 15 minutes or until golden brown.

Directions for filling: Combine the milk with half the sugar in a saucepan and bring to a boil. Combine the remaining sugar with the cornstarch, add the eggs, and mix until smooth. Temper off the mixture into the hot milk and bring to a full boil, stirring constantly.  Remove from the heat and stir in the vanilla, liquor, and butter.  Transfer to a small pan and place a piece of plastic wrap directly on the pastry cream.  Place whole pan in an ice bath and let cool.

Ingredients for Caramel Sauce:
1/2 lb. butter  •  2 cups sugar  •  1 1/2 cups heavy cream

Directions for caramel sauce: Melt butter in heavy bottom pan. Add sugar and stir until dissolved.Cook over medium-high heat until sugar is dark and caramelized. Do not stir during this stage.   Add the cream in a steady stream, while whipping constantly. The mixture will boil furiously when the cream is added–continue to boil for additional 5 minutes.  The sauce will set when cool–it must be held and served warm.