September october 2014 cover 2

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That banana cream pie you had in Hawaii? Here’s the recipe.



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banana_cream_pie_hawaii_Polynesia_Cafe_recipe

Polynesia Cafe banana cream pie



Ingredients:

 
 1 baked pie shell – recipe below
 3 cups whole milk 
3/4 cup white sugar 
 3 tbsp. white flour
 3 tbsp. corn starch
1/4 tsp. salt 
 3 egg yolks, slightly beaten 
 2 tablespoons butter 
1 tsp. vanilla 
2 to 3 bananas



First, for the coconut macadamia nut pie crust:

In a food processor blend 1 cup of macadamia nut pieces with ΒΌ cup sugar to the consistency of chunky peanut butter.

In a bowl combine the nut mixture with 1 cup shredded coconut until well mixed.

Press mixture evenly into pie pan. Lightly press aluminum foil over the crust to help hold the shape while baking. You may wish to fill the foil with pie weights or pinto beans to help maintain shape.

Bake at 325 for 15 minutes. Let cool.


Now, for the filling:

In a large saucepan, heat 2 1/3 cups of the milk to 190 degrees F.

In a bowl combine the sugar, flour, salt and cornstarch. Gradually stir in the remaining 2/3 cup of milk—start by incorporating a little milk to make a paste, then thinning out the paste with the remaining milk. If you do this gradually, you will not have any lumps in the liquid.
 
Stirring the saucepan of milk constantly, gradually add the contents of the bowl to the heated milk and cook until it thickens. The stirring motion should insure the mixture does not stick to the bottom of the pot.

Once the mixture is thickened, lower the heat and it cook for another minute or two while you follow the instructions below for incorporating the egg yolks into the mixture.
 
With the 3 slightly beaten egg yolks in a bowl, stir rapidly as you gradually pour small amounts of the hot mixture from the pot into the yolks. Be careful not to add too much too fast; you want to avoid scrambled egg yolks.

Once you’ve added about a cup of the hot liquid, the tempered egg yolks can be stirred into the hot pudding mixture in the pot. Cook for about a minute longer. Remove from heat and stir in the butter and vanilla.
 
Completely cover the bottom of the pie shell with sliced banana pieces then pour the hot pudding mixture into the shell. Let cool to room temperature before serving.

If refrigerating, wait until you can comfortably hold the palm of your hand against the bottom of the pie pan before placing into the refrigerator.


Polynesia Cafe is located at 5-5190 Kuhio Highway in Hanalei, Kauai; (808) 826-1999; www.polynesiacafe.com
 
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Check out these related HawaiiMagazine.com posts:
That Hula Pie dessert you had in Hawaii? Here's the recipe.
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That Key Lime Colada you had in Hawaii? Here's the recipe.






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