Coconut Cream Pie with Pecan Crust and Caramelized Banana

Introduction

This unique dessert combines the creamy richness of a coconut cream pie with the satisfying crunch of a pecan crust and the sweet, caramelized flavor of bananas. Perfect for warm weather gatherings or potlucks.

Ingredients

• 1 cup (120g) shelled pecans
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (200g) confectioners' sugar
• 1/2 cup (120ml) heavy cream
• 1 can (14 oz / 397g) sweetened condensed milk
• 1 ripe banana, sliced

Instructions

Make the Pecan Crust

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together pecans, sugar, and salt.
3. Add melted butter and stir until mixture is evenly moistened.
4. Press mixture into a 9-inch (23cm) pie dish.
5. Bake for 15-20 minutes or until golden brown.

Make the Coconut Cream

1. In a large bowl, whisk together confectioners' sugar, heavy cream, and sweetened condensed milk until stiff peaks form.
2. Fold in coconut flakes.

Assemble and Serve

1. Arrange caramelized banana slices on top of the pecan crust.
2. Spoon coconut cream over the bananas.
3. Chill for at least 30 minutes to allow flavors to meld.
4. Serve chilled, garnished with additional coconut flakes if desired.

Tips & Variations

• For an added layer of flavor, drizzle caramel sauce around the edge of the pie before serving.
• Substitute chopped hazelnuts or almonds for pecans in the crust for a different nutty flavor.
• Add a sprinkle of flaky sea salt on top of the coconut cream for a touch of sophistication.

Note: This recipe has been generated randomly from the list provided.