Caribbean Panna Cotta Pie Recipe

Name: Caribbean Panna Cotta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (7 ounce) pillsbury refrigerated pie crusts, softened as directed on box; 1 (1/4 ounce) envelope unflavored gelatin; 2 tablespoons cold water; 1 ¼ cups whipping cream; 1 ¼ cups cream of coconut (not coconut milk); 1 tablespoon lime zest; ¼ cup lime juice; ½ cup land o lakes butter; ½ cup packed light brown sugar; ¾ cup Fisher Chef's Naturals Chopped Pecans; 4 ripe firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups); ½ cup flaked coconut, toasted

Servings: persons

1 (7 ounce) pillsbury refrigerated pie crusts, softened as directed on box
1 (1/4 ounce) envelope unflavored gelatin
2 tablespoons cold water
1 ¼ cups whipping cream
1 ¼ cups cream of coconut (not coconut milk)
1 tablespoon lime zest
¼ cup lime juice
½ cup land o lakes butter
½ cup packed light brown sugar
¾ cup Fisher Chef's Naturals Chopped Pecans
4 ripe firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)
½ cup flaked coconut, toasted

1
Heat oven to 450F Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plateexcept do not prick crust.
2
Carefully line pie crust with double thickness of foil, gently pressing foil to bottom and side of pastry.
3
Fold in edges of foil to fit pie crust.
4
Bake 9 to 11 minutes or until golden brown.
5
Remove foil.
6
Cool completely on cooling rack, about 15 minutes.
7
Meanwhile, in small bowl, sprinkle gelatin over cold water; set aside.
8
In 2-quart saucepan, heat whipping cream, cream of coconut, lime peel and lime juice to boiling over medium heat, stirring occasionally.
9
Remove from heat.
10
Beat in gelatin mixture with wire whisk until well blended.
11
Pour into crust.
12
Refrigerate 2 1/2 to 3 hours or until set.
13
When ready to serve, in 10-inch skillet, heat butter and brown sugar over medium-low heat, stirring occasionally, until smooth.
14
Stir in pecans; cook 2 minutes, stirring frequently.
15
Remove from heat; stir in bananas.
16
Cool 10 minutes.
17
Top each serving of pie with banana sauce and coconut.
18
Store covered in refrigerator.

1057

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (7 ounce) pillsbury refrigerated pie crusts, softened as directed on box, 1 (1/4 ounce) envelope unflavored gelatin, 2 tablespoons cold water, 1 ¼ cups whipping cream, and more.

Yes, Caribbean Panna Cotta Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caribbean Panna Cotta Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions