Excellent way not to squander a single component. This is just a fantastic Banana and coconut cream pie plus a few of my favorites. If you are worried regarding the nutritional value of some of these dishes, then avoid being. Though it could possibly be low in calories, though you aren't getting much nutrient value from it, it won't maintain you personally, and you'll just wind up hungry all over once more and again eating more calories than you would have. Nutrition facts labels inform you exactly what's from the meals you eat. It makes it possible to determine if you get a vibrant diet. Every single recipe we all share needs to have an ingredient tag. Some recipes provide nutritional actuality information. The fixing label lists the exact number in the area beneath. They are listed for each serving and as a proportion of the everyday value.

Whether or not you are planning an elaborate menu or just going in advance for tomorrow Banana and coconut cream pie. This recipe stems from many years of playing at the kitchen. I realize that adding a few ingredients to your recipe adds thickness to that which exactly is ordinarily dull. You might be searching for lighter foods to create with your leftovers. Great and gentle Banana and coconut cream pie perfect for post-vacation. The components in this recipe receive your tongue pounding, and are very waist-friendly when you want a'snack' after a busy getaway. Employing several elements as choices, this soup has been loaded using a fall and spicy flavor that produces it tasty. An ideal Banana and coconut cream pie to warm you up on cold winter days. Excellent for employing leftover. Serving-size is also a important factor in your daily diet plan. You should compare the exact amount of this food that you typically eat to the serving size listed on the tag. Eating substantial portions or portions may cause fat gain.

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How to make Banana and coconut cream pie

Yield = 10
Prep time: 1:00
Cook time: 1:25
Total time: 2:25

Ingredients

  • 6 egg yolks
  • 140g (2/3 cup) caster sugar
  • 50g (1/3 cup) cornflour
  • 500ml (2 cups) milk
  • 270ml can coconut cream
  • Pinch of salt
  • 125ml (1/2 cup) thickened cream, whipped
  • 3 just-ripe large bananas
  • 2 tablespoons lemon juice
  • 100g (1/2 cup) caster sugar, extra
  • 125ml (1/2 cup) water

Lime pastry

  • 300g (2 cups) plain flour
  • 45g (1/4 cup) pure icing sugar
  • 1 lime, rind finely grated
  • 175g unsalted butter, chilled, chopped
  • 1 egg yolk
  • 2 tablespoons cold water

Method

  • Step 1 Whisk egg yolks, sugar and cornflour in a heatproof bowl. Bring milk, coconut cream and salt just to the boil in a saucepan over medium heat. Gradually whisk milk mixture into egg yolk mixture. Strain into a clean saucepan over medium-low heat. Stir for 6 minutes or until thick. Transfer to a bowl. Cool slightly. Cover surface with plastic wrap. Place in the fridge for 4 hours to chill.
  • Step 2 Meanwhile, to make lime pastry, process flour, icing sugar and lime rind in a food processor to combine. Add butter and process until mixture resembles fine breadcrumbs. Add egg yolk and 1 tablespoon of water. Process until dough just comes together, adding extra water if necessary. Turn onto a floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 1 hour to rest. Turn pastry onto a lightly floured surface. Use a lightly floured rolling pin to roll out to a 5mm-thick disc. Line a round 19cm (base measurement), 6cm-deep pie dish with the pastry disc. Trim excess pastry and use fingers to crimp edge. Prick base with a fork. Place in the fridge for 30 minutes to rest.
  • Step 3 Preheat oven to 180C. Line pastry case with baking paper. Fill with pastry weights or rice. Bake for 25 minutes. Remove paper and pastry weights or rice. Bake for a further 20-25 minutes or until golden and cooked through. Cool completely.
  • Step 4 Place whipped cream in a bowl and add one-third of the custard. Use a balloon whisk to whisk until smooth. Add the remaining custard and whisk until smooth and combined.
  • Step 5 Slice bananas and transfer to a bowl. Drizzle with lemon juice and toss to combine. Arrange one-third of the banana in the base of the pastry case. Top with the custard mixture. Arrange remaining banana on top. Place in fridge for 15 minutes to chill.
  • Step 6 Place extra sugar and water in a saucepan over medium heat. Stir for 4 minutes or until the sugar dissolves. Bring to boil. Simmer, without stirring, for 8 minutes or until golden. Set aside, swirling pan occasionally, for 1 minute to cool. Pour toffee over banana and set aside for 10 minutes to set.