Tropical Banana Pie

Lolly St John

By
@lolstjohn

Who doesn't love banana pie! Who doesn't love tropical fruit! Bring them together here with this yummy pie!


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Serves:

6-8

Prep:

10 Hr 20 Min

Cook:

15 Min

Ingredients

PIE CRUST

1 1/2 c
vanilla wafer crumbs (45 wafers)
1/2 c
crushed pecans
1/2 c
butter, melted

FILLING

1/3 c
butter
1/3 c
flour
1/2 c
brown sugar
1 tsp
cinnamon
1/2 tsp
salt
2 c
coconut milk
3/4 can(s)
dolce de leche (caramelized condensed milk)
4
egg yolks
1 tsp
rum extract
1 tsp
banana extract
1 tsp
pure vanilla extract
3
bananas, sliced
1 -15 can(s)
crushed pineapple drained

TOPPINGS

2 c
whipped cream
1/2 c
pecans, chopped
1/2 c
coconut, shredded
maraschino cherries

Directions Step-By-Step

1
Combine the wafer crumbs, pecans and butter; press onto the bottom and up the sides of a greased 9-inch pie plate.
2
Bake at 350 for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
3
In a large saucepan, melt butter.
4
in the flour, brown sugar, cinnamon and salt until smooth.
5.
5
Gradually add milk & sweetened condensed milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
6
Stir a small amount of hot filling into egg yolks; then return mixture to the pan, stirring constantly.
7
Bring to a gentle boil; cook and stir 2 minutes longer.
8
Remove from the heat. Stir in rum and vanilla.
9
Slice bananas & crushed pineapple into the crust; pour filling over top.
10
Refrigerate for 3 hours or until set.
11
Garnish as desired with whipped cream, caramel syrup, nuts and cherries.
12
Store leftovers in the refrigerator.