Be the first to Custard and bananas are poured into a spectacular crust of macadamia nuts and coconut for a show-stopping pie. The crust is oven-baked but the filling is made on the stove-top. Make this the day before you need it due to the necessary refrigeration time required between steps. It is actually a very easy pie to make and makes an impressive presentation.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- Crust:
- 1 cup chopped unsalted macadamia or cashew nuts
- 1/2 cup flaked unsweetened coconut
- 2 Tablespoons light brown sugar
- 1 egg white
- .
- Custard Filling:
- 3 egg yolks
- 5 teaspoons cornstarch
- 3/4 cup granulated sugar
- 1-1/2 cups milk
- 1/4 teaspoon salt
- 1 Tablespoon unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- .
- 1/2 cup heavy or whipping cream
- 2 bananas
- 1/2 cup finely chopped macadamia or cashew nuts
Preparation:
Prehat the oven to 375 degrees F.
Prepare the crust: Combine the macadamia nuts, coconut, and brown sugar in a medium-size bowl. Beat the egg white until stiff, and gently fold it into the nut mixture.
Press the mixture evenly into an 8-inch pie plate, making sure the sides are thickish (the crust will shrink while baking). Bake until the crust is lightly browned, 7 minutes.
Remove the pie plate from the oven and let it cool on a rack. (The crust will tighten as it cools.)
Prepare the custard: Beat the egg yolks in a heavy medium-size saucepan. Add the cornstarch and sugar, and mix well. Then stir in the milk, salt, and butter.
Cook the egg mixture over medium heat, stirring constantly, until it is bubbling and thick, 5 to 7 minutes.
Remove the pan from the heat and stir in the vanilla. Transfer the mixture to a glass bowl, cover it with plastic wrap, and refrigerate for 2 to 4 hours.
Whip the cream with an electric mixer until it forms stiff peaks. Fold the whipped cream into the chilled custard.
Peel and slice 1 of the bananas, and arrange it evenly on the bottom of the reserved crust. Spoon the filling into the crust, cover with plastic wrap, and chill for another 2 hours.
When you are ready to serve the pie, sprinkle the chopped nuts evenly over the top. Then peel and slice the remaining banana, and arrange the slices in a circle on top of the pie, with a few slices placed decoratively in the center. Serve immediately.
Yield: 6 to 8 servings
Recipe Source: The New Basics Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing)
Reprinted with permission.
Prepare the crust: Combine the macadamia nuts, coconut, and brown sugar in a medium-size bowl. Beat the egg white until stiff, and gently fold it into the nut mixture.
Press the mixture evenly into an 8-inch pie plate, making sure the sides are thickish (the crust will shrink while baking). Bake until the crust is lightly browned, 7 minutes.
Remove the pie plate from the oven and let it cool on a rack. (The crust will tighten as it cools.)
Prepare the custard: Beat the egg yolks in a heavy medium-size saucepan. Add the cornstarch and sugar, and mix well. Then stir in the milk, salt, and butter.
Cook the egg mixture over medium heat, stirring constantly, until it is bubbling and thick, 5 to 7 minutes.
Remove the pan from the heat and stir in the vanilla. Transfer the mixture to a glass bowl, cover it with plastic wrap, and refrigerate for 2 to 4 hours.
Whip the cream with an electric mixer until it forms stiff peaks. Fold the whipped cream into the chilled custard.
Peel and slice 1 of the bananas, and arrange it evenly on the bottom of the reserved crust. Spoon the filling into the crust, cover with plastic wrap, and chill for another 2 hours.
When you are ready to serve the pie, sprinkle the chopped nuts evenly over the top. Then peel and slice the remaining banana, and arrange the slices in a circle on top of the pie, with a few slices placed decoratively in the center. Serve immediately.
Yield: 6 to 8 servings
Recipe Source: The New Basics Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing)
Reprinted with permission.
