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Receta Lawry's Coconut Banana Cream Pie
by Global Cookbook

Lawry's Coconut Banana Cream Pie
Calificación: 0.5/5
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  Raciónes: 8

Ingredientes

  • Butter as needed
  • 3 c. flake coconut
  • 4 x egg yolks
  • 3/4 c. sugar
  • 3 Tbsp. cornstarch
  • 1/4 tsp salt
  • 1/4 c. flour
  • 3 c. half-and-half Yellow food coloring as needed
  • 2 tsp vanilla extract
  • 2 x bananas
  • 1 c. heavy whipping cream
  • 1 Tbsp. powdered sugar

Direcciones

  1. Coconut Pie Shell: Heat 1/2 c. butter in large skillet and saute/fry coconut flakes, stirring constantly, till golden, about 5 min. Place in lightly buttered 9-inch pie plate. Press firmly and proportionately to create shell. Refrigeratebefore filling, if you like.
  2. Pie Filling: Combine egg yolks, 1/4 c. sugar, cornstarch, salt and flour in small bowl. Gradually add in 1 c. half-and-half.
  3. Combine remaining 2 c. half-and-half and 1/2 c. sugar in 3-qt saucepan and bring just to boil over medium heat. Add in egg mix and cook and stir till mix returns to boil and thickens, about 1 minute. Remove from heat. Stir in 2 drops food coloring and vanilla. Cover surface with plastic wrap to prevent skin from forming. Let cold.
  4. Slice bananas into Coconut Pie Shell. Pour filling into shell. Whip cream with powdered sugar till stiff. Spoon in dollops or possibly pipe with pastry bag around edge of pie. Refrigerate2 hrs before slicing.
  5. This recipe yields 6 to 8 servings.