That said, I know vanilla beans are expensive, so feel free to substitute 1 1/2 teaspoon of vanilla extract for each of the beans. You’ll also note that I use two vanilla beans (one for the filling and one for the topping) for this recipe because I love the punch of fresh vanilla beans in this recipe. If you want to pump up the coconut flavor, feel free to substitute 1 cup of full fat coconut milk for 1 cup of the heavy whipping cream. The initial recipe by Joy uses a graham cracker coconut crust, but I went with a more traditional pastry crust. Turns out pizzas and pies as party food makes it pretty easy to accommodate most diets (from vegan to gluten free) as long as no one is super sensitive to cross contaminations.īanana Cream Pie and Coconut Cream Pie are two fantastic pies, but the combination of the two just makes each shine all the more. Thankfully it did, as the evening ended up a good time for all involved. I had hoped that the Joy the Baker cookbook would inspire me to move beyond my usual rut of pies that I make. We had plans to host one of our “pie and pie” parties where AJ makes pizzas and I make pies and we serve them up to a gaggle of friends. I had brought her cookbook to LA recently, when AJ and I escaped for a quick get away vacation. She’s a lovely woman, warm, easy going and friendly, exactly like her blog, cookbook and podcast would suggest. It was brief meeting though I have certainly bantered back and forth with her on Twitter and such. I had met Joy once, back in November at the Foodbuzz Fest where I talked about social media and she talked about being Joy. Note the (totally intentional) camera shake blur. So it came to no surprise to me that when I received the lovely new cookbook by Joy Wilson, otherwise known as Joy the Baker, who coincidentally lives in Los Angeles, that there would be a recipe for her own twist on the Banana Cream Pie, one that mashes it up with Coconut Cream Pie. I mean it exists, and people know about it, but for whatever reason Los Angelinos have really embraced the pie and it’s available in pretty much every dive diner and coffee shop that serves pies. It turns out that Banana Cream Pie is quite ubiquitous all over Los Angeles but not really that common outside the City of Angels. Even Emmie was disappointed with it, telling me it was good, but “not concrete banana pie good.” I hadn’t really thought about that experience until I made this Banana Coconut Cream Pie for a party I had help host down in LA. Sadly, when we found said Banana Cream Pie, it tasted nothing like concrete. But in a good way.” Food critic Jonathan Gold clearly was quaking in his boots, fearful that up-and-coming Emmie was nipping at his toes with her evocative descriptive food phrases. It was like eating banana flavored concrete. “We have to find it!” Emmie told me, describe the experience as “So amazing tasting. We drove all over Los Angeles trying to track it down, this heavenly slice of banana cream pie that Emmie had such fantastic nostalgic memories of. One afternoon, Emmie got it in her head that she was going to introduce me to the best banana cream pie in all of Los Angeles. Emmie had moved to California a few years before I had made the move west, to pursuing acting (though she got sidetracked and eventually ended up launching an awesome and successful greeting card business called Fomato – everyone run and buy some cards from her). I was first introduced to Banana Cream Pie years ago when I visited Los Angeles years ago and was hanging out with my friend Emmie.
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