Coconut Banoffee Pie
Makes 1 10-inch pie
- 1 2/3 cup buttery cracker crumbs, finely crushed
- ¼ cup granulated sugar
- 5-6 tablespoons unsalted butter, melted
- 2 cups granulated sugar
- 4 tablespoons light corn syrup
- ½ water
- 1 1/3 cups heavy cream
- 1 teaspoon coconut extract
- 2 cups shredded coconut, lightly toasted, plus ¼ cup for sprinkling
- 2 firm bananas thinly sliced
- 2 cups stabilized whipped cream
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, combine crumbs, sugar, and enough butter (about 5 tablespoons) so that the crumbs, when squeezed, hold together like wet sand.
- Press crumbs onto the bottom and up the sides of a 10-inch pie plate. Place the pie plate on a sheet pan and bake for 15 minutes. Allow to cool completely.
- In a heavy medium saucepan, combine sugar, corn syrup, and water. Mix well over high heat. As the sugar begins to dissolve, stop stirring. Using a pastry brush dipped in water, wipe down any sugar crystals that may have formed on the sides of the pan.
- Allow the mixture to boil undisturbed until it becomes the color of medium brewed tea. Remove the saucepan from the heat and slowly whisk in heavy cream. Mixture will bubble vigorously. Place the mixture back on the heat to dissolve any hard pieces of caramel that may have formed.
- Remove from heat and add coconut extract and shredded coconut. Blend well. Allow the mixture to come to room temperature.
- Place sliced bananas evenly onto the bottom of the crumb crust. Pour cooled coconut toffee filling over the bananas. Do not overfill. There may be some extra to savor over some oatmeal or ice cream.
- Cover the entire filling with whipped cream, and sprinkle with extra ¼ cup toasted coconut. Chill for 2-3 hours before serving.