Banana and Coconut Cream Pie
Recipe created by Chef Praveen Ram
One recipe to make us all go bananas and coconuts together! We’re in! What about you?
Recipe Ingredients
Ingredient
Weight
For Pie Base:
| Flour | 280 g |
| Corn Flour | 20 g |
| Salt | 3 g |
| Icing Sugar | 110 g |
| Butter | 110 g |
| Milk (Keep additional milk to adjust the dough) | 45 g |
| Lemon zest (optional) |
For Banana Filling:
| Bananas peeled and cubed | 3 |
| Lemon juice | 15 ml |
| Cinnamon Powder | 2 tbsp |
| Small pieces of Pillsbury™ vanilla sponge (to make the mixture stiff) |
For Coconut Cremeux:
| White Chocolate | 100 g |
| Pillsbury™ Ivory Whipping Topping | 200 g |
| Coconut Milk | 80 g |
Preparation
For Pie Base:
- Add all the dry ingredients to a mixing bowl along with soft butter.
- Mix it using paddle attachment.
- Once, they all mix, start adding milk to create a smooth dough.
- Let it rest.
- Use a tart mould to create the tart shell and keep it aside.
- Flatten the dough in sheet form and add it to the mould.
- Bake at 180°C
- Bake for 15 mins.
- Your base is now ready!
For Banana Filling:
- Combine all the ingredients with the sponge.
For Coconut Cremeux:
- Heat the coconut milk and pour into chocolate.
- Fold this mixture into the whipped cream.
Assembling:
- Fill the banana mixture ¾ in the tart shells and keep the round slice of vanilla sponge on top of it.
- After assembling the round slices of bananas sprinkle some sugar on top and caramel the top with blow torch.
- You could also pipe some coconut cream (optional)
