Banana Cream Pie
Servings: 1 [8-inch / 20-cm] pie
2 tablespoons [14 g] unflavored gelatine 1/2 cup [100 g] sugar 2 eggs, yolks and whites separated 1 cup [250 mL] milk 1 1/2 teaspoons [7.5 mL] vanilla 1 cup [250 mL] toasted shredded coconut 1 cup [250 mL] whipping cream, whipped 2 large bananas Lemon juice, to dip in banana slices 1 [8-inch / 20-cm] Graham cracker crumb pie crust Combine gelatine, 1/4 cup [60 g] of the sugar into a medium saucepan. Beat together egg yolks and milk before adding to first mixture. Stir over low heat to completely dissolve the gelatine. Remove from heat then stir in vanilla. Refrigerate stirring occasionally until mixture mounds slightly when dropped from a spoon. Stir in toasted shredded coconut. Beat egg whites until soft peaks form; slowly beat in remaining sugar. Beat unitl stiff peaks form before folding into gelatine mixture. Slice 1 1/2 of bananas; rub cut banana half with lemon juice. Delicately fold whipped cream and banana slices into mixture. Evenly fill pie crust with mixture. Refrigerate until set. Just before serving, slice remaining banana half, then dip into lemon juice. Top pie with banana slices.