Caribbean Dream Pie

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Here’s a recipe I finally got around to making from the Moosewood Cookbook by Mollie Katzen. I love her recipes but often find most of them daunting and time consuming, and I end up being intimidated and hesitant to make them. Well, this last week I got up the courage and finally said hell with it, I need to put some wear and tear into this cookbook. Over the weekend, I made falafel, a marinated cauliflower salad, and a dilled mint yogurt cucumber salad (all which I will post later). Here’s a dessert that caught my eye one day and I dog-eared it, being that it seemed relatively easy to make and would be quite good, since I’m a big fan of banana pies, especially banana cream pies. Adding a little sliced mango to the mix would be even better. I even had all of the ingredients on hand, although it required a hell of a lot of juice squeezing (and I later realized it called for fresh lime juice but I only had lemons which worked just as well)–I had to go steal some lemons from my neighbors tree because I was running out of juice. Anyway, it was a relatively easy pie to make, and it made a dual pie crust that I will use for something later this week (maybe a pumpkin pie?), but it was a little too sweet for my taste. The sweetened condensed milk was WOAH too sweet. But none the less, if it had a little less sugar, it would be just right. Just like a key lime pie with bananas and mango. The crust crumbled and didn’t stay together too well when I sliced it out of the pan, therefore it didn’t keep its form. But it was yummy.



Caribbean Dream Pie from The Moosewood Cookbook by Mollie Katzen
Makes 1 rich 9-inch pie


SWEET CRUMB CRUST:
2 cups crushed graham crackers (easily done in a food processor)
1/2 cup shredded unsweetened coconut 
1/4 cup finely minced pecans
6 Tbs. butter, melted

1. Preheat oven to 350 F. 
2. Combine all ingredients and mix well. Press the mixture firmly into the bottom and sides of a 9-inch pie pan, building a handsome 1/2-inch ridge around the edge. You will have more than enough to fill the pie pan–sprinkle the rest in another pan. Place both in the oven, and bake for 10 minutes. Remove from the oven and cool completely.

FILLING:
1 14 or 15-oz. can sweetened condensed milk
1 Tbs. grated lime rind
1/2 cup plus 1 Tbs. fresh lime juice
2 bananas, peeled and sliced
1/2 a ripe mango, peeled and sliced
1. Pour the milk into a medium-sized bowl.
2. Add the grated rind and juice, and whisk for a few minutes until the milk thickens.
3. Layer the banana and mango sliced in the baked, cooled crust. Pour the thickened milk mixture over the fruit, spreading it into place. Sprinkle the top with extra crumb mixture, and chill until cold. Serve cold.
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2 responses »

  1. what a perfect name for this pie–it looks like a dream come true for a nanner and coconut lover like me. nicely done, and i can’t wait to hear about your falafel. 🙂

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