Coconut Banana Cream Pie with Rum Cream

This pie is decadent!

It's coconut custard with a bottom layer of caramelized bananas and just a breath of chocolate on the crust. Then it is all topped off with rum whipped cream and toasted coconut.

There are lots of steps but you can make the pie one day and them top and serve the following. 

You will Need:

Crust

• 1 1/3 cups graham cracker crumbs
• 1/4 cup shredded coconut
• 6 tbsp butter- melted
• 1 1/2 tbsp granulated sugar

Chocolate Layer

• 1/3 cup melted chocolate

Banana Layer

• 2 tbsp unsalted butter
• 2 sliced bananas
• 2 tbsp rum (I used my homemade rum infused with vanilla beans- see other post on how to make)
• 1/3 cup dark brown sugar

Coconut Filling

• 1/2 cup sugar
• 2 1/2 tbsp cornstarch
• 1 tbsp minute tapioca
• pinch salt
• 1 can coconut milk
• 3 egg yolks (save and freeze the whites!)
• 1 tbsp butter
• 1/2 tsp coconut extract
• 1 tsp vanilla extract
• 1 cup shredded coconut (any kind you like)

Rum Whipped Cream

• 1 cup whipping cream (this is the smallest sized container)
• 2 tbsp vanilla sugar
• 1 tbsp rum
• 1 tbsp powdered milk (this will stabilize the whipped cream- you don't have to use it if you plan on eating the pie right away but it is helpful if you want pie to keep a day or two after)

* you also need a removable bottom tart pan or a glass pie plate.

Step 1: I like to line a removable tart pan with parchment paper. I just fold over the extra paper and place back in the tin. You do not need to do this however, it allows you to easily slide the entire pie off of the bottom once its chilled and ready to serve. I can then put it on a serving platter and not worry about cutting the slices on my pan.

Step 2: prepare crust in a medium bowl. Add graham cracker crumbs, shredded coconut, melted butter and sugar. Mix until resembles wet sand.

Step 3: press into pan using a measuring cup -this makes a nice smooth even crust.

Step 4: Carefully lift pie by the sides of the pan (or the crust will fall out!) and put onto a cookie sheet. Bake at 350 degrees F for 8 minutes until the butter melts and the crust sets. Remove and set aside.

Step 5: melt any good quality chopped dark chocolate in a small bowl which will entirely cover a pot of simmering water. Do not let any water get into the chocolate or it will seize up and not get liquid. You can also melt chocolate in a microwave safe bowl in 20 second increments. I stir after each 20 seconds until liquid. This amount takes about 3or4  20 second increments in the microwave to melt completely. This method avoids cooking it too quickly in the microwave and burning.

Step 6: pour liquid on crust and use a small spatula to spread it evenly. It should be a very small amount to just barely taste at the bottom of the pie. Once it cools it will harden. This layer also prevents the crust from getting soggy once the bananas are put on.

Step 7: prepare the banana layer. Slice bananas (not too ripe) and measure ingredients. In a saute pan melt butter and brown sugar until sugar has dissolved. Add rum and bananas. Toss to coat and remove from heat.

Step 8: pour evenly over the chocolate layer on crust. Tilt pan to allow the liquid to evenly coat into the corners.

Step 9: prepare coconut custard filling. In a heavy pot add sugar. cornstarch, minute tapioca, salt. Turn on heat to medium and add coconut milk, egg yolks. Stir constantly until the mixture comes to a gentle boil. Once it boils it will thicken. This may take 4-5 minutes do not walk away and leave it. Once it boils cook 30 seconds and remove from heat. Add butter, shredded coconut, vanilla and coconut extracts.

Step 10: pour on to crust and spread evenly. Place a piece of plastic wrap directly on top of hot custard and let cool to room temperature. Cool completely in fridge at least 5 hours -or you can leave it to serve the following day.

Step 11: once the pie has cooled. Lift removable bottom from sides and unfold the parchment paper. Carefully loosen bottom from paper with a spatula knife and slide onto serving platter.

Step 12: whip cream with sugar(I used my homemade vanilla sugar), powdered milk and rum until stiff enough to make a peak. The dry milk will stabilize the cream. 

Step 13: toast a few tbsp coconut in a pan on stove (watch it- it will burn!) If you have a fresh coconut this is the place the make some nice curls with a peeler and toast.

Slather on the cream, top with the toasted coconut and serve.

One bite lets you know it was worth every bit of effort!