Banana Cream Pie With Coconut Caramel Sauce

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An extravagant, up-scale version of banana cream pie. You could make your life simpler and make one 9 inch pie.

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Steps

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To make the crust: preheat the oven to 350f.

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Oil a large baking sheet.

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Arrange eight 3-inch-diameter hinged ring molds on the baking sheet.

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Combine the graham cracker crumbs , nuts , melted butter and sugar in a bowl.

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Mix until well blended.

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Pat the crumb mixture into the ring molds.

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Bake for 8 to 10 minutes , until lightly browned.

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Let cool , leaving the ring molds in place.

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To make the sauce: place the sugar in a small heavy-bottom saucepan over medium-high heat and stir constantly until it melts and turns golden brown.

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Do not let the sugar burn.

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Carefully add the coconut milk , stirring vigorously.

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Cook over medium heat for 3 to 5 minutes , until the sauce thickens slightly.

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Set aside.

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To make the custard: combine the sugar , cornstarch and salt in a large saucepan.

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Whisk in the milk until the mixture is completely smooth.

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Place the saucepan over medium-low heat and stir until the mixture is warm.

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Whisk the egg yolks in a small bowl until blended.

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Stir a small amo.

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Ingredients

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graham cracker crumbs, macadamia nuts, unsalted butter, sugar, canned unsweetened coconut milk, cornstarch, salt, whole milk, egg yolks, vanilla, coconut extract, heavy cream, powdered sugar, firm bananas