About this recipe:With either pineapple or banana or mango, there is something wonderful and tropical about this pie. It is decadent and very tasty. If you grew up watching Gilligan's Island you know that you always wanted to taste Maryanne's coconut cream pie!
1 sheet shortcrust pastry
4 tablespoons desiccated coconut, lightly toasted
270ml light coconut milk
4 egg yolks
100g caster sugar
4 tablespoons cornflour
1 teaspoon vanilla extract
250ml double cream
1 large banana, sliced
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Method Prep:4hr › Cook:20min › Ready in:4hr20min
Preheat oven to 200 C / Gas 6. Lightly grease a 20cm round, 3cm deep pie dish.
Place shortcrust pastry in pie dish, cover with baking parchment, then fill with dried beans or pastry weights. Bake for 15 minutes, remove parchment and rice bake for a further 5 minutes. Set aside to cool.
In a small dry frying pan over medium heat, lightly toast coconut. Set aside to cool.
Heat coconut milk and milk in saucepan until boiling.
Meanwhile whisk egg yolks, 1/2 of the caster sugar, cornflour and vanilla together in a heatproof bowl. Gradually stir in hot milk mixture. Return to pot and whisk over low heat until mixture thickens. Remove from heat, cover surface with cling film. Leave to cool to room temperature. Pour into pastry case and refrigerate covered for 3 hours or until chilled and set.
Place cream and remaining sugar in bowl and beat with electric mixer until cream thickens and soft peaks form.
Thinly slice banana and layer over custard, top with whipped cream and sprinkle with toasted coconut. Serve.