Banana-Caramel Coconut Cream Pie with Dark Rum

This recipe is from Cook's Illustrated for May/Jun 2004, it's a variation on their better coconut cream pie recipe. I haven't tried making this yet, if some one does (or has), let me know how it turns out.

Banana-Caramel Coconut Cream Pie with Dark Rum

Crust
6 oz animal crackers
2 Tbsp unsweetened shredded coconut
1 Tbsp sugar
4 Tbsp unsalted butter, melted & cooled

Caramel
1/2 Cup sugar
3 Tbsp water
3 Tbsp heavy cream
a pinch of salt
2 Tbsp unsalted butter

2 slightly under ripe bananas

Filling
1 Can (14 oz) coconut milk
1 Cup whole milk
1/2 Cup unsweetened shredded coconut
1/2 Cup plus 1 T sugar
3/8 tsp salt
5 large egg yolks
1/4 Cup curnstarch
2 tsp dark rum
2 Tbsp unsalted butter, cut into 2 pieces
1 tsp vanilla extract

Whipped Cream & Garnish
1 1/5 Cups heavy cream
2 Tbsp sugar
1/2 tsp vanilla extract
1 Tbsp unsweetened shredded coconut, toasted in a small frying pan 'til golden brown

1. For the Crust: Place oven rack in lower-middle position & preheat oven to 325 degrees. In food processor, pulse animal crackers, coconut & sugar to fine crumbs, 18 to 20 1-second pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl & add butter; stir to combine until crumbs are evenly moistened. empty crumbs into 9-in glass pie plate; using bottom of rammekin or 1/2 Cup dry measuring cup, press crumbs evenly. Bake until fragrant & evenly brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack & cool to room temprature, about 30 minutes.

2. For the Caramel: While pieshell is cooling, bring sugar & water to boil over high heat in a small heavy-bottomed saucepan. Cook until dark amber, 5 to 8 minutes, occasionally swirling pan once sugar begins to color. Off heat, add heavy cream (caramel will bubblr vigorously) and a pinch of salt; whisk to combine. Whisk in unsalted butter. pour caramel into pie shell, tilting pie plate to coat evenly; set aside to cool. When the caramel is cool, peel the bananas; slice each crosswise into 3/8 in thick rounds. Arrange slices in a single layer on top of caramel & set aside.

3. For the Filling: Bring coconut milk, whole milk, shredded coconut, 1/2 Cup sugar, & salt to a simmer over medium high heat, stirring occasionally to ensure that sugar desolves. Whisk yolks, cornstarch & remaining 1 Tbsp sugar in a medium bowl until thoughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constatntly, gradually add the remaining milk mixture to the yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to sauce pan & cook until thickened & mixture reaches boil, whisking constantly, about 1 minute; filling must boil to fully thicken (to determine if filling has reached boil, stop whisking; large bubbles should quickly burst on surface). Off heat, whisk in rum, butter & vanila until butter is fully incorporated. Pour hot filling into cooled pie shell & smooth surface with rubber spatula (1/3 cup of filling might not fit because of the caramel & bananas); press plastic wrap directly against surface of filling & refrigerate until firm, at least 3 hours & up to 12 hours.

4. For the Whipped Cream: Just before serving, beat cream, sugar & vanilla with an electric mixer until soft peaks form, about 1 1/2 to 2 minutes. Top pie with whipped cream & then sprinkle with coconut. Cut pie into wedges & serve.

i've made the basic Cook's coconut cream pie ~ three times now ~ and its absolutely the best!

the banana-carmel version looked good too ~ but i was too lazy to dirty another pan.

elicia