I happen to like both coconut and banana cream pie, however both are missing something. Coconut pies are just a pile of custard and banana pies are often just sliced bananas under some pastry cream. So lets amp it up and combine them! Warning this makes a pretty sweet dessert overall.
Coconut Pie Crust
Blind bake a half recipe of the above, substituting 1.5 oz of sweetened shredded coconut for flour in the first step and dropping one tablespoon of butter.
Slice two bananas into 1/4 to 1/2 inch slices.
Add 3 tablespoons water to small saucepan, then pour ½ cup sugar into center of saucepan. Gently stir sugar with clean spatula to wet thoroughly. Bring to boil and cook until sugar mixture turns dark amber, 5 to 8 minutes, swirling pan occasionally once sugar begins to color. Off heat, add 3 tablespoons heavy cream (caramel will bubble vigorously) and pinch salt; whisk to combine. Whisk in 2 tablespoons unsalted butter and a tablespoon of dark rum. Mix in banana slices to cover in caramel and then pour into prepared pie shell.
*Note – Most of the coconut flavor is supplied by the shredded coconut and as such using coconut milk is not required.
3 cups mixture of unsweetened coconut milk or whole milk
5 large egg yolks
5 tablespoons cornstarch
¼ teaspoon salt
½ cup (3½ ounces) sugar
1 and 1/3 cup (4 ounces) sweetened shredded coconut
1/2 tablespoon vanilla extract
Combine all but last two ingredients in a saucepan over medium heat. Stir continuously until mixture reaches 180 degrees or about 2 minutes after it starts to boil. This is important to neutralize an enzyme in egg yolks that will destroy the cornstarch. Stir in shredded coconut and vanilla. Pour custard over bananas in crust.
Garnish with whipped cream and additional toasted coconut if that is your thing.