Bake-Off® Contest 44, 2010
Blue Bell, Pennsylvania

Caribbean Panna Cotta Pie

Tropical flavors meet Italian custard in a creamy dessert crowned with caramelized bananas.

(23)
7 reviews.
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  • prep time 30 min
  • total time 3 hr 25 min
  • ingredients 12
  • servings 8
 

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
envelope (1/4 oz) unflavored gelatin
2
tablespoons cold water
1 1/4
cups whipping cream
1 1/4
cups (from 16 oz can) cream of coconut (not coconut milk)
1
tablespoon grated lime peel
1/4
cup lime juice
1/2
cup butter
1/2
cup packed light brown sugar
3/4
cup chopped pecans
4
ripe firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)
1/2
cup flaked coconut, toasted*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate—except do not prick crust. Carefully line pie crust with double thickness of foil, gently pressing foil to bottom and side of pastry. Fold in edges of foil to fit pie crust. Bake 9 to 11 minutes or until golden brown. Remove foil. Cool completely on cooling rack, about 15 minutes.
  • 2 Meanwhile, in small bowl, sprinkle gelatin over cold water; set aside. In 2-quart saucepan, heat whipping cream, cream of coconut, lime peel and lime juice to boiling over medium heat, stirring occasionally. Remove from heat. Beat in gelatin mixture with wire whisk until well blended. Pour into crust. Refrigerate 2 1/2 to 3 hours or until set.
  • 3 When ready to serve, in 10-inch skillet, heat butter and brown sugar over medium-low heat, stirring occasionally, until smooth. Stir in pecans; cook 2 minutes, stirring frequently. Remove from heat; stir in bananas. Cool 10 minutes. Top each serving of pie with banana sauce and coconut. Store covered in refrigerator.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate—except do not prick crust. Carefully line pie crust with double thickness of foil, gently pressing foil to bottom and side of pastry. Fold in edges of foil to fit pie crust. Bake 9 to 11 minutes or until golden brown. Remove foil. Cool completely on cooling rack, about 15 minutes.
  • 2 Meanwhile, in small bowl, sprinkle gelatin over cold water; set aside. In 2-quart saucepan, heat whipping cream, cream of coconut, lime peel and lime juice to boiling over medium heat, stirring occasionally. Remove from heat. Beat in gelatin mixture with wire whisk until well blended. Pour into crust. Refrigerate 2 1/2 to 3 hours or until set.
  • 3 When ready to serve, in 10-inch skillet, heat butter and brown sugar over medium-low heat, stirring occasionally, until smooth. Stir in pecans; cook 2 minutes, stirring frequently. Remove from heat; stir in bananas. Cool 10 minutes. Top each serving of pie with banana sauce and coconut. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

*To toast coconut, spread in ungreased shallow pan; bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Remove from pan to plate to cool.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
710
(
Calories from Fat
500),
% Daily Value
Total Fat
56g
56%
(Saturated Fat
35g,
35%
Trans Fat
1g
1%
),
Cholesterol
75mg
75%;
Sodium
260mg
260%;
Total Carbohydrate
48g
48%
(Dietary Fiber
4g
4%
  Sugars
27g
27%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
8%;
Calcium
6%;
Iron
10%;
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 10 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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