Banana coconut cream pie recipe - Recipes - BBC Good Food

Heat the oven to 180C/fan 160C/gas 4. Line a 25cm x 3cm deep pie dish with the pastry, cover with greaseproof paper, weigh down with baking beans and bake blind for 20 minutes. Take out the greaseproof paper and beans then cook for another 10 minutes, or until the pastry is just dry.

Bring the milk to a simmer. Whisk the eggs, sugar and cornflour together. Whisk in a little milk to temper the eggs and then whisk in the remainder. Pour back into the cleaned milk pan and cook, stirring over a low heat, until the custard thickens, about 20 minutes. Add the vanilla and then whisk in the coconut off the heat. Pour into a bowl, cover with clingfilm and chill until very cold.

Slice the bananas. Put the pie crust on a plate and add a layer of banana followed by some of the coconut pastry cream. Continue layering until the have used up all the pastry cream, piling it up in the centre if you need to. Whip the cream and pile this on top - the pie should look quite over the top. Toast the coconut in a dry pan until it browns around the edges and sprinkle it over the pie with the demerara sugar.