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.
