Coconut Banana Pie

Really hard to stop after the first piece, this light pie comes fully packed with awesome fruit flavors and gooshy chewiness you just don`t believe THIS can be part of the reality.

Even a very little taste should be given ONLY to highly disciplined individuals after assurances they can physically restrict themselves… From eating the whole goddamn thing. WHILE preparing to bake another one. I`ve seen it.

Many times I`ve seen it doing this to good, reasonable people. They are all lost now, don`t want to even look at a pumpkin pie again or whatever.

One last thing- the base layer of this recipe is really close to a TREASURE( so focus now and you`d better recognize)- unorthodox French pastry dough that is veeery easy to make and works for all kind of sweet or salty pies (thanks to David Lebovitz and Paule Caillat for providing that one).



For 8 pieces:

Base layer-

85 gr butter

4 tbsp water

1 tbsp vegetable oil( coconut or other)

1 tbsp sugar

pinch salt

160 gr bread flour



150 gr(2 small) bananas

30 gr( 3 tbsp) tahini( sesame or other)

100 gr sugar( brown)

150 gr grated coconut( full fat )

120 gr heavy cream( or sour cream, or coconut cream)

1 tsp vinegar

pinch salt

pinch safran( grinded and soaked 5 min in 1 spoon hot water)


1. Preheat the oven to 170°C.

Mix all ingredients for the dough, except for the flour, in a metal bowl and put in the oven for 15 minutes.

Take out of oven, put the flour and mix until a dough forms.

Spread it in a 23 sm pie form, pinch many times with a fork and bake for 12-15 minutes. This is only a half-baking- It is ready BEFORY it begins to turn brown, or it will burn in the second part of baking with the filling.

2. Make the filling by mixing everything with a fork. Start with the bananas and the tahini- mixing them to an eggs-like mixture. Then add all the rest one by one mixing after eachone.

Spread the filling over the half-baked dough shell and return to the oven.

Bake 40-50 minutes on 170°C- it`s ready when slightly browned on top.

Let cool completely before cutting.

The best is after 1-2 days in the fridge( in a well closed container).





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