Being banana cream pie is made of only three things: crust, pastry cream and fresh bananas, they all need to be the very best they can possibly be when they come together.
The crust, in my humble opinion, should add a pop of flavor to counterpoint the mild creaminess of the filling. The pastry cream should be rich and smooth, not too thick, not too thin, in this case with little bits of chewy coconut thrown in…just because…banana loves coconut…and so do I. And if the bananas are anything but perfectly ripe and sweet, it will throw off the entire flavor of the pie.
What does all this mean? You have a small window of opportunity for pulling off a successful banana cream pie. On top of all that, the pie has to be chilled a good 8 hours or overnight to completely “set” up before serving.
I added zesty gingersnaps and cinnamon to the graham cracker crust, flavors that naturally complement bananas. Hidden among the soft, billows of luscious pastry cream, the coconut and banana are a match made in heaven.
Yes, my dear friends, I pulled it off and you can too!