Banana Cream Pie with Coconut and Lime

Products Used
Banana Cream Pie with Coconut and Lime imperial



    1. In a medium bowl whisk egg yolks, sugar, cornstarch, and salt. Set aside.
    2. In a medium saucepan, heat half and half over medium heat, stirring occasionally until it bubbles around edges of pan.
    3. Add a ladleful of hot cream to egg yolk mixture, whisking constantly. Add another ladleful of cream to temper egg yolks being careful not to scramble them. Pour mixture back into saucepan and continue to cook over medium heat until it comes to a bubble and thickens.
    4. Strain mixture through a sieve to get out any lumps. Add lime zest, butter, lime juice, and vanilla. Whisk until smooth. Add 3/4 cup of toasted coconut. Cover bowl with plastic wrap to prevent skin from forming. Let cool to lukewarm.
    5. To make whipped cream, add cream, vanilla, and sugar to bowl of an electric mixer. Whip until soft peaks form.
    6. To assemble, add a layer of sliced banana to bottom of pie crust. Pour half of custard mixture over and spread evenly. Add a second layer of sliced bananas and add remaining custard. Top with whipped cream and sprinkle with remaining toasted coconut.
    7. Refrigerate 6 hours or overnight. 
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Bree Hester

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