Caribbean Panna Cotta Pie Recipe

Name: Caribbean Panna Cotta Pie Recipe
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 envelope (1/4 oz) unflavored gelatin; 2 tablespoons cold water; 1 1/4 cups whipping cream; 1 1/4 cups (from 16 oz can) cream of coconut (not coconut milk); 1 tablespoon grated lime peel; 1/4 cup lime juice; 1/2 cup butter; 1/2 cup packed light brown sugar; 3/4 cup chopped pecans; 4 ripe firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups); 1/2 cup flaked coconut, toasted*

www.pillsbury.com

Tropical flavors meet Italian custard in a creamy dessert crowned with caramelized bananas.

View full recipe on www.pillsbury.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pillsbury.com.

Share this recipe:

Cooking tools:

Hand mixer
Microplane
Pie dish
Oven
Stove
Saucepan
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Cutting board
Chef's knife
Spatula
Refrigerator

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 envelope (1/4 oz) unflavored gelatin
2 tablespoons cold water
1 1/4 cups whipping cream
1 1/4 cups (from 16 oz can) cream of coconut (not coconut milk)
1 tablespoon grated lime peel
1/4 cup lime juice
1/2 cup butter
1/2 cup packed light brown sugar
3/4 cup chopped pecans
4 ripe firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)
1/2 cup flaked coconut, toasted*