Banana Cream Pie With Coconut Caramel Sauce

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely ground macadamia nuts
• 1/2 cup unsalted butter, melted and cooled
• 1 tablespoon sugar
• 2 cups sugar
• 1 1/4 cups canned unsweetened coconut milk
• 1 1/2 cups sugar
• 1/3 cup cornstarch, plus
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 3 cups cold whole milk
• 2 egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla
• 1/2 teaspoon coconut extract
• 1 cup heavy cream
• 1 teaspoon powdered sugar, sifted
• 2 ripe but firm bananas, peeled and sliced

Recipe

• 1 to make the crust: preheat the oven to 350f.
• 2 oil a large baking sheet.
• 3 arrange eight 3-inch-diameter hinged ring molds on the baking sheet.
• 4 combine the graham cracker crumbs, nuts, melted butter and sugar in a bowl; mix until well blended.
• 5 pat the crumb mixture into the ring molds.
• 6 bake for 8 to 10 minutes, until lightly browned.
• 7 let cool, leaving the ring molds in place.
• 8 to make the sauce: place the sugar in a small heavy-bottom saucepan over medium-high heat and stir constantly until it melts and turns golden brown.
• 9 do not let the sugar burn.
• 10 carefully add the coconut milk, stirring vigorously.
• 11 cook over medium heat for 3 to 5 minutes, until the sauce thickens slightly.
• 12 set aside.
• 13 to make the custard: combine the sugar, cornstarch and salt in a large saucepan.
• 14 whisk in the milk until the mixture is completely smooth.
• 15 place the saucepan over medium-low heat and stir until the mixture is warm.
• 16 whisk the egg yolks in a small bowl until blended.
• 17 stir a small amount of the hot milk mixture into the egg yolks.
• 18 then pour the egg mixture back into the milk mixture.
• 19 cook for about 10 minutes, whisking vigorously, until the custard is quite thick.
• 20 remove from the heat and stir in the butter, vanilla and coconut extracts.
• 21 pour the custard into a bowl and press plastic wrap directly onto the surface.
• 22 let cool completely.
• 23 to make the topping: beat the cream in a large bowl until soft peaks form.
• 24 fold 1/3 cup of the whipped cream into the cooled custard.
• 25 beat the powdered sugar into the remaining whipped cream.
• 26 to serve: slide a spatula under each ring mold and move each to a serving plate.
• 27 inside the rings, alternate layers of bananas and custard, finishing with the custard on the top.
• 28 carefully unhinge and remove the rings.
• 29 spoon the coconut caramel sauce around and over each custard.
• 30 garnish with the sweetened whipped cream.