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Coconut
Recipes |
Macadamia Banana Cream Pie
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
Instructions
Prehat the oven to 375 degrees F.
Prepare the crust: Combine the 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
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