With only a little extra effort, this Festive Coconut Banana Custard Pie with a Holly Berry Crust will be the star of any holiday dessert buffet. And, it tastes just as good as it looks!
I’ve been having such fun the past few months playing with pies and crusts that I just can’t seem to stop myself. Not that I actually want to, because they’ve seemed to have struck a chord with people, and I couldn’t be more thrilled. I have several more ideas in mind for decorated pies and crusts, so I hope you’ll stay tuned. But first up is this one for Festive Coconut Banana Custard Pie with a Holly Berry Crust.
If you’re wondering about the other pies and crusts I’ve been having fun with, please allow me to take a moment to show you the ones I shared during the month of November. It all started with this one for Turkey Crust Pumpkin Pie, which has been pinned a remarkable one hundred and ninety- eight thousand times, and counting! Oh, my gracious!!
And this one for a Colorful Autumn Leaves Crusted Apple Pie uses the same gel food coloring technique that I’m sharing again today. This pie and design have been pinned over two thousand times itself (and counting), which is still quite respectable if you ask me!
I’ve been having such fun bringing you these designs that my mind just won’t turn off when it comes to sharing unique new ideas, which are easy for you to recreate at home. Just like today’s recipe (and instructions) for Festive Coconut Banana Custard Pie with a Holly Berry Crust:
Since I wanted this recipe and method of making Coconut Banana Custard Pie with Holly Berry Crust to be as non-threatening as possible, I’ve used a store-bought deep dish pie crust (found in the freezer section) for the bottom crust, and a store-bought rolled pie crust (found in the refrigerator section) for the holly leaves and berry cutouts. From there I made two simple templates for the leaves using a piece of cardboard, and for the berries, I used a Wilton cake and cookie decorating tip #12 (top and bottom) to make the larger and smaller circles. I’ll make sure to list the gel food coloring, and the Wilton decorating tip in the Amazon links so you can purchase them if you need to, for making this pie.
Let’s get baking, shall we? Here is the method I’ve used to put together this holly berry decorated Coconut Banana Custard Pie:
Add the eggs, granulated sugar, vanilla, salt, and ground nutmeg into a large bowl.
Blend using a hand mixer. Slowly add milk, coconut, and mashed banana and blend until combined.
Carefully pour the coconut banana custard into a prepared unbaked deep-dish pie crust. Meanwhile, unroll a thawed pie crust.
Use a piece of cardboard and trace out two sizes of holly leaves (2″ and 2½”) *Note – Perfection is not required. Use a scissors to carefully cut out the holly leave templates, and have the Wilton #12 piping tip handy.
Use a sharp paring knife to carefully cut approximately 12 – 2″ holly leaves, and 5 – 2½” holly leaves on the pie crust, and use Wilton #12 round piping tip to cut 5 large berries (using the base of the piping tip), and at least 18 small berries (using the tip of the piping tip).
Remove the excess dough. Use a paring knife to score the veins on the leaves and transfer the leaves, and berries, to a parchment lined baking sheet. In a small bowl, whisk 1 egg and 1 tablespoon of water. Divide the egg wash into two small bowls and add several drops of green gel color, and several drops of red gel color until you get your desired hue of red and green. *Note – you’ll have more than enough colored egg wash, but because I don’t know how to divide an egg in half, a bit of waste will happen. Feel free to use the colored egg wash as you see fit, or save it for another use. Mix the colors well using a flat paintbrush, rinsing the brush with water between mixing colors. Reserve the non-colored egg wash to adhere to the leaves and berries to the crust.
Liberally paint the holly leaves with the green-tinted egg wash, and liberally paint the holly leaves with the red-tinted egg wash. Using the non-colored egg wash, paint the outer crust of the pie and attach the holly berries to the outer crust is 6 equally divided places (12:00, 2:00, 4:00, 6:00, 8:00, and 10:00). You can also use the egg wash to adhere the berries to the holly leaves if needed.
Continue adding the leaves and berries around the perimeter of the pie and then add the larger leaves, and berries to the center of the pie. Place the decorated pie on a parchment lined baking sheet and bake the pie in a preheated 400-degree oven for approximately 30 minutes, or until the center is set. Remove the pie from the oven and cool completely before slicing and serving.
The following Amazon.com items are some suggested products I’ve chosen that will aid you in the making (and serving) of this Festive Coconut Banana Custard Pie with Holly Berry Crust recipe if needed.
By clicking on the item, you’ll be taken directly to Amazon.com if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase a product through Amazon.
- 1 - 9 " deep dish pie shell or two homemade pie crust for 9" pie
- 1 - 9 " rolled pie dough thawed
- 5 eggs divided
- 3/4 cup granulated sugar
- pinch salt
- ¼ teaspoon grated nutmeg
- 1 teaspoon pure vanilla extract
- 2½ cups milk
- 1 cup shredded sweetened coconut
- 1 overripe banana mashed
- gel food colors red and green
- 1 tablespoon water
- two holly berry templates cut out of stiff cardboard 2" and 2½"
- 1 Wilton #12 round piping tip
Preheat oven to 400 degrees.
In a large bowl with a hand mixer, blend four eggs, sugar, salt, nutmeg and vanilla extract.
Turn the mixer to low and blend in the milk, coconut and mashed banana.
Pour the egg mixture into the deep dish pie shell. Set aside while preparing holly berries and leaves.
Roll out the top pie crust.
Use a sharp paring knife and the cardboard templates to cut out 12 - 2" holly leaves and 5 - 2½" holly leaves.
Use the piping tip to cut out 18 small berries and 5 large berries.
Remove the excess pie dough and gently score the holly leaves with vines using the paring knife.
Transfer the cut leaves and berries to a baking sheet that has been lined with parchment paper.
In a small bowl, use a fork to whisk the remaining egg and 1 tablespoon water.
Divide some of the egg wash into 2 small bowls, reserving some of the uncolored egg wash for use later.
Add red gel color, and green gel color into the small bowls and stir to combine until you find your desired color.
Use a flat paint brush to liberally paint the green egg wash onto the leaves, and the red egg wash onto the berries.
Use the uncolored egg wash to brush around the perimeter of the pie crust (with the filling), and attach the holly leaves to the outer crust in 6 even increments (12:00, 2:00, 4:00, 6:00, 8:00, and 10:00).
Use the uncolored egg wash to attach the small berries to the outer holly leaves. *Note - rinse paint brush with water when switching colors.
Add the 5 large leaves to the center of the pie in a starburst fashion.
Attach 5 large holly berries to the center of the starburst, using the uncolored egg wash.
Carefully place the pie on a baking sheet that has been lined with parchment paper.
Bake the pie in a preheated 400 degree oven for 30-35 minutes (or until the center is set).
Remove and cool.
Serve at slightly warm, or chilled.
Store in the refrigerator.
Tools and equipment:
red and green gel food color
2 cardboard holly leaf templates (2" and 2½")
pen or pencil
Wilton #12 round piping tip
1 large bowl
3 small bowls
Did somebody mention holly berries, and paint brushes?
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!
The post above includes affiliate links. When I find a great product or service, I like to share it with my readers. Sometimes I use affiliate links so I can earn a commission for my recommendations. As always, I thank you for your support!