PIE SHELL
1 cup all-purpose flour
3 tbsp sugar
1/4 tsp double-acting baking powder
1/8 tsp salt
1/4 cup cold/unsalted butter, cut up
3 1/2 cup sweetened flaked coconut, toasted
1 large egg, beaten lightly
1 raw rice for weighting the shell
FILLING
1/3 cup sugar
3 tbsp cornstarch
3 large eggs
2 cup milk, scalded
1 tsp coconut extract
1 tsp vanilla
2 tbsp malibu or other coconut-flavored ru, m
TOPPING
1 about 5 to 6 bananas
1/3 cup apple jelly
1 cup well-chilled heavy cream
Directions
Make the shell: In a food processor or bowl combine well the flour,
the sugar, the baking powder, and the salt, add the butter, and blend
the mixture until it resembles fine meal. Stir in all but 1
tablespoon of the coconut, reserving the remaining 1 tablespoon for
garnish, and the egg, stirring until the mixture forms a dough. Knead
the dough lightly on a floured surface several times to blend it well
and press it onto the bottom and up the side of an 11-inch fluted
tart pan with a removable bottom. Chill the shell for 30 minutes,
line it with foil, and fill the foil with the rice. Bake the shell in
the lower third of a preheated 375°F. oven for 10 minutes, remove the
rice and foil carefully, and bake the shell for 5 to 10 minutes more,
or until it is golden. Let the shell cool completely in the pan or a
rack.
Make the filling: In a heavy saucepan whisk together the sugar, the
cornstarch, and the eggs, add the milk in a slow stream, whisking, and
bring the mixture to a boil over moderate heat, whisking constantly.
Simmer the pastry cream, whisking, for 2 minutes, transfer it to a
bowl, and stir in the coconut extract, the vanilla, and the Malibu
rum. Chill the pastry cream, its surface covered with plastic wrap,
for 4 hours, or until it is cold. The pastry cream may be made 1 day
in advance and kept covered and chilled.
Slice thin on the diagonal enough of the bananas (about 2 1/2) to
cover the bottom of the shell in one layer, arrange the slices in the
shell, and cover them with the pastry cream, spreading it evenly.
Slice thin on the diagonal the remaining bananas and arrange the
slices decoratively over the pastry cream in solid layers, making
each layer gradually smaller. In a small saucepan melt the apple
jelly over moderate heat, while it is still warm brush it over the
banana slices, coating them completely, and chill the tart for 1
hour. The tart may be prepared up to this point 1 day in advance and
kept covered loosely and chilled.
Just before serving, in a chilled bowl beat the cream until it holds
stiff peaks, transfer it to a pastry bag fitted with a medium star
tip, and pipe it decoratively around the edge of the tart. Sprinkle
the cream with the reserved 1 tablespoon coconut and remove the side
of the pan.
Gourmet February 1993
Posted to MM-Recipes Digest V3 #2.TXT
Servings: 1 pie
Banana Coconut Cream Pie *Jb Recipe brought to you by Recipe Ideas
Categories: Banana; Dessert; Fruit; Pie
The History of Recipes
Historians have proved the existance of recipes back into history, in fact as far back into history as the ancient Egyptians, and maybe even further. Having said that, these, early cookbooks were just very basic hieroglyphic recipes for food preparation.
In fact, the most ancient recipe in existence, according to food historians are a few clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created a few scripts which described recipes prepared by the Romans. He describes how the meals of wealthy Romans were split into appetizers, main course and dessert, something that is very familiar to us today. Aspicius also informs us how the ancient Romans used a wide range of spices, including a few you will know like thyme, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, such as basil and rosemary. The introduction of these new tastes created a torrent in recipe publications, some of which are kept safe in private libraries. The arrival of television gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Banana Coconut Cream Pie _Jb recipe.
