Banana-Caramel Coconut Cream Pie with Dark Rum

Name: Banana-Caramel Coconut Cream Pie with Dark Rum
Yield: Serves 8 to 10 (Makes one 9-inch pie)
Ingredients: 6 ounces, animal crackers; 2 tablespoons, unsweetened shredded coconut; 1 tablespoon, granulated sugar; 4 tablespoons, unsalted butter melted and cooled; 1/2 cup, granulated sugar; 3 tablespoons, water; 3 tablespoons, heavy cream; pinch, table salt; 2 tablespoons, unsalted butter; 2 , medium bananas, slightly under-ripe (5 to 6 ounces each); 1 (13 1/2-ounce) can, coconut milk; 1 cup, whole milk; 1/2 cup, unsweetened shredded coconut; 1/2 cup, granulated sugar; 1 tablespoon, granulated sugar; 3/8 teaspoon, table salt; 5 , large egg yolks; 1/4 cup, cornstarch; 2 tablespoons, unsalted butter, cut into 2 pieces; 1 teaspoon, vanilla extract; 2 teaspoons, dark rum; 1 1/2 cups, heavy cream (cold); 2 tablespoons, granulated sugar; 1/2 teaspoon, vanilla extract; 1 tablespoon, unsweetened shredded coconut, toasted in a small dry skillet until golden brown

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Appears in Cook's Illustrated May/June 2004

Desserts or Baked Goods

Dessert Pies

For our coconut cream pie, we wanted to get honest coconut flavor by using both coconut milk and shredded coconut.

SERVES8 to 10 (Makes one 9-inch pie)

TIME1½ hours, plus 30 minutes cooling and 3 hours chilling

WHY THIS RECIPE WORKS

A great coconut cream pie recipe ought to highlight the uniquely sweet and subtle flavor of the coconut. We used not-too-sweet animal crackers to create a delicate crust that wouldn’t overshadow the coconut filling. For added coconut flavor...

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