Coconut Cream Pie with Caramelized Banana and Pecan Crust

Ingredients

For the Pecan Crust:

• 1 1/2 cups pecans
• 1/4 cup light brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted

For the Caramelized Banana:

• 3 ripe bananas
• 2 tablespoons unsalted butter
• 1 tablespoon brown sugar
• Pinch of salt

For the Coconut Cream Filling:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup unsalted butter, softened

Instructions

Make the Pecan Crust

1. Preheat oven to 350°F (180°C).
2. In a bowl, mix together pecans, brown sugar, flour, and salt.
3. Stir in melted butter until well combined.
4. Press mixture into a 9-inch pie dish.
5. Bake for 15-20 minutes or until lightly golden.

Caramelize the Banana

1. In a pan, melt butter over medium heat.
2. Add sliced bananas and cook for 5 minutes on each side, or until caramelized.
3. Stir in brown sugar and salt.
4. Set aside to cool.

Make the Coconut Cream Filling

1. In a blender, combine coconut milk, granulated sugar, salt, and vanilla extract.
2. Blend until smooth and creamy.
3. Stir in softened butter.
4. Pour filling into baked pecan crust.

Finishing Touches

• Top with toasted coconut flakes and caramelized banana slices.
• Serve chilled or at room temperature.

Enjoy your Coconut Cream Pie with Caramelized Banana and Pecan Crust!