Cane & Canoe’s Banana Cream Pie Recipe:
compliments of Tomoko Nohina, Pastry Chef at Montage Kapalua Bay’s Cane & Canoe
Pastry Crème:
3 Cups Heavy Cream
5 Egg Yolks
2 Cup Sugar
1/4 Cup Cornstarch
1 Vanilla Bean
Pie Crust:
8 oz. Macadamia Nut
1 Cup AP Flour
4 1/2 oz. Butter
1 Egg Yolk
1/2 tsp. Salt
Filling:
4 Cups of Heavy Cream
2 Cups of Pastry Crème
4 Bananas
2 1/2 Cups Toasted Coconut
Filling Method:
Heat up 2½ cups of heavy cream and scrape 1 vanilla bean in a medium to large size pot. In a mixing bowl, mix 1 cup sugar and ¼ cornstarch and whisk in 5 egg yolks and ½ cup heavy cream. As cream starts to boil, temper/pour the yolk mixture from the mixing bowl into the pot. Reduce the heat and pour yolk mixture and stir constantly until the mixture is thick. Pie Crust (best to prep the day before) – AP flour, macadamia nut, salt, butter, sugar, yolk.
Pie Crust & Assembly Method:
Combine 8oz of macadamia nut and 1 cup AP flour in a food processor until finely ground. Cream the 4 ½ oz. butter with ½ cup sugar into a mixing bowl. Add 1 yolk and mix thoroughly Add nut mixture and ½ tsp salt and mix until smooth. Chill in the refrigerator for 1 hour. Remove from refrigerator and roll out onto a 9” pie shell to create the crust. Put pie crust into freezer until it is hardened (optional to leave in freezer for one day). Bake the pie crust with pie weights for 15 minutes at 350 degrees F. Remove the pie weights and continue to bake until the crust is golden brown. Fill – heavy cream, sugar, chilled 2 cups pastry cream, toasted coconut. Whip the 4 cups of heavy cream, ½ cup sugar into a mixing bowl. Add the pastry cream and whip until soft peaks. Then add the coconut and whisk mixture by hand until very stiff. Line the bottom of the pie shell with sliced bananas and spoon the filling on top of the bananas – smooth the top. Sprinkle with toasted coconut. Tip: Use apple bananas, they are much tangier.
