Caribbean Panna Cotta Pie

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


8 servings


1 refrigerated pie crust, softened as directed on box (e.g. Pillsbury®)
1 (.25 ounce) envelope unflavored gelatin
2 tablespoons cold water
1 1/4 cups whipping cream
1 1/4 cups (from 16 ounce 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*


Preheat oven to 450°F (232°C). Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate-except do not prick crust. Carefully line pie crust with double thickness of foil, gently pressing foil to bottom and side of pastry. Fold in edges of foil to fit pie crust.

Bake for 9 to 11 minutes or until golden brown. Remove foil. Cool completely on wire cooling rack, about 15 minutes.

Meanwhile, in small bowl, sprinkle gelatin over cold water; set aside. In 2-quart saucepan, heat whipping cream, cream of coconut, lime peel and lime juice to boiling over medium heat, stirring occasionally. Remove from heat. Beat in gelatin mixture with wire whisk until well blended. Pour into crust. Refrigerate 2 1/2 to 3 hours or until set.

When ready to serve, in 10-inch skillet, heat butter and brown sugar over medium-low heat, stirring occasionally, until smooth. Stir in pecans; cook 2 minutes, stirring frequently. Remove from heat; stir in bananas. Cool 10 minutes. Top each serving of pie with banana sauce and coconut.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 11 minutes
Cool Time: 25 minutes
Chill Time: 3 hours
Total Time: 3 hours 35 minutes

Additional Information

*To toast coconut, spread in ungreased shallow pan; bake uncovered at 350°F (177°C) 5 to 7 minutes, stirring occasionally, until golden brown. Remove from pan to plate to cool.


Store covered in refrigerator.

Nutritional Information

Amount per serving: Calories 710 (Calories from Fat 500), Total Fat 56 g (Saturated Fat 35 g, Trans Fat 1 g), Cholesterol 75 mg; Sodium 260 mg; Total Carbohydrate 48 g (Dietary Fiber 4 g, Sugars 27 g), Protein 5 g; Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 10 1/2 Fat; Carbohydrate Choices: 3

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