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Caribbean Panna Cotta Pie

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Caribbean Panna Cotta Pie
  • Prep 30 min
  • Total 3 hr 25 min
  • Ingredients 12
  • Servings 8
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Tropical flavors meet Italian custard in a creamy dessert crowned with caramelized bananas.
Updated Mar 25, 2014
Bake-Off® Contest 44, 2010
Bake-Off® Contest 44, 2010
David DeMatteo
Blue Bell, Pennsylvania

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    *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.

Nutrition Information

710 Calories, 56g Total Fat, 5g Protein, 48g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
710
Calories from Fat
500
Total Fat
56g
86%
Saturated Fat
35g
173%
Trans Fat
1g
Cholesterol
75mg
25%
Sodium
260mg
11%
Potassium
500mg
14%
Total Carbohydrate
48g
16%
Dietary Fiber
4g
16%
Sugars
27g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
10%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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