I decided to make banana cream pie, but I couldn't just stop at bananas. I thought it would be much better to have a combination of banana cream pie and coconut cream pie. This was quite delicious and a big success. I modified the recipe from a Martha Stewart recipe that I found online for banana cream pie and made it a banana coconut cream pie.
Banana Coconut Cream Pie
1 1/4 cups all purpose flour
1/2 tsp salt
1 stick of unsalted butter, cut into pieces
1/4 cup ice water (or very cold water)
1 large egg plus four egg yolks
6 medium-ripe bananas
3 cups lite coconut milk
2/3 cup granulated sugar
1/2 tsp coconut extract
5 T cornstarch
1/4 tsp salt
1 cup heavy cream
2 T confectioner's sugar
First, make the dough by cutting the flour and butter (and the salt) in a stand mixer. Beat for several minutes, until sand like. Then, add the ice water and mix until it combines into a dough. Refrigerate for an hour, wrapped in plastic wrap.
Roll out the dough into a nine inch pie dish. It should be about a quarter inch thick. Fold into the pie dish and chill for about thirty minutes. Bake at 375 using pie weights for 25 to 30 minutes. Then remove the pie weights and bake for another 20-25 minutes. If you don't use pie weights it is not a big deal (I often don't), but using them will make your pie crust perfectly flat.
While the pie is baking prepare and ice bath. In a bowl, whisk the egg yolks and set aside. In a saucepan, whisk together the coconut milk, granulated sugar, cornstarch and salt, whisking constantly. Being to a simmer (do not boil) and whisk for about three or four minutes. Add the egg yolks (I found there was no need to strain) and whisk over medium high heat until the custard is thick. Place in a bowl and put the bowl in the prepared ice bath for about thirty minutes.