Coconut Banana Pie

For the crust:

  • 1 cup of all purpose flour 
  • 1 tbsp of sugar 
  • 1/2 cup of margarine or butter (at room temperature)
  • Few tbsp of cold water 

For the filling:

  • 2 ripe bananas mashed
  • 1 cup of unsweetened coconut flakes and 1/3 cup set aside 
  • 3/4 cup of sugar 
  • 1 tsp of vanilla extract 
  • 2 eggs 
  • 1/2 cup of milk or soy milk 

To prepare the crust: in the bowl of a mixer, sift together the flour and the sugar. Add the margarine by cutting small pieces. Mix by hand or with the mixer and add the water one tablespoon at a time until the dough comes together. Wrap and chill in the frigde for 30min. 

To make the filling: in a large bowl, mix together the sugar and the margarine. Add the eggs and the vanilla extract. Once everything is mixed together, add the milk and the mashed bananas slowly. Keep mixing and finish by adding the coconut. 

Preheat the oven to 350 and grease a 9 in round pan. Mold the dough on the bottom of the pan and slowly pour the banana coconut filling. Bake for 40 minutes. Check the center of the pie: if the filling is still liquid, bake for an other 20minutes while making sure it is not burning. Coconut has a tendency of baking very quickly in the oven. 40min into the cooking, sprinkle the 1/3 cup of coconut remaining and continue the baking until the top becomes brown. 

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