Thai · Dessert
Banana Coconut Pie
A Thai-leaned take on banana cream pie, where a buttery shortcrust shell cradles a coconut milk custard studded with sliced banana, finished with a scatter of toasted coconut for crunch and aroma.
$1
30 minsPrep
30 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
492Calories
6.5gProtein
28.9gFat
54.3gCarbs
22.3gSugar
3.9gFiber
328mgSodium
81mgChol
21.3gSat Fat
365mgPotassium
34mgCalcium
2.7mgIron
0.1mcgVitamin B12
4.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub chilled butter into the sifted flour, sugar and salt until the mixture resembles coarse breadcrumbs, then bind with the iced water into a firm dough.
2
Wrap the dough and chill for 30 minutes, then divide in two and roll each piece thinly to line the two 8cm individual tart tins; chill again for 15 minutes.
3
Blind bake the pastry shells at 190C for 10 minutes with baking beans, then remove the beans and bake a further 5 minutes until pale gold.
4
Whisk the coconut milk, beaten egg, brown sugar, cornstarch and vanilla extract together in a saucepan and cook gently over low heat, stirring constantly, until thickened to a custard, about 4 minutes.
5
Fold the toasted desiccated coconut and sliced banana through the warm custard and divide between the two baked pastry shells.
6
Bake at 180C for 15 minutes until the filling is just set with a slight wobble in the centre.
7
Cool completely on a wire rack, then scatter the extra toasted desiccated coconut over each pie just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted all purpose flour
- 1.1 oz32g chilled, cubed butter
- 0.3 oz8g sugar white
- 0 oz1g salt
- 0.5 oz15g iced water
- 3.2 oz90g sliced into rounds banana
- 1.9 oz55g coconut milk
- 0.6 oz18g toasted coconut desiccated
- 1/21/2 eggs, beaten (25g)
- 0.8 oz22g brown sugar
- 0.3 oz8g cornstarch
- 0.1 oz3g vanilla extract
- 0.2 oz6g toasted, for garnish coconut desiccated
