Banana-Caramel Coconut Cream Pie with Dark Rum

Name: Banana-Caramel Coconut Cream Pie with Dark Rum
Ingredients: 6 ounces (170 grams), animal crackers; 2 tablespoons, unsweetened shredded coconut; 1 tablespoon, granulated sugar; 4 tablespoons, unsalted butter melted and cooled; 1/2 cup, granulated sugar; 3 tablespoons, water; 3 tablespoons, heavy cream; pinch, table salt; 2 tablespoons, unsalted butter; 2 , medium bananas, slightly under-ripe (5 to 6 ounces each); 1 (13 1/2-ounce) can, coconut milk; 1 cup, whole milk; 1/2 cup, unsweetened shredded coconut; 1/2 cup, granulated sugar; 1 tablespoon, granulated sugar; 3/8 teaspoon, table salt; 5 , large egg yolks; 1/4 cup, cornstarch; 2 tablespoons, unsalted butter, cut into 2 pieces; 1 teaspoon, vanilla extract; 2 teaspoons, dark rum; 1 1/2 cups, heavy cream (cold); 2 tablespoons, granulated sugar; 1/2 teaspoon, vanilla extract; 1 tablespoon, unsweetened shredded coconut, toasted in a small dry skillet until golden brown

Desserts or Baked Goods
Dessert Pies

Appears in Cook's Illustrated May/June 2004

For our coconut cream pie, we wanted to get honest coconut flavor by using both coconut milk and shredded coconut.

SERVES 8 to 10 (Makes one 9-inch pie)

TIME 1½ hours, plus 30 minutes cooling and 3 hours chilling

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