The Best Recipes The Ultimate Chocolate Coconut Banana Cream Pie

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The Ultimate Chocolate Coconut Banana Cream Pie

"Looking for a dessert that combines nostalgia with a modern twist? This chocolate, banana and coconut combination is simply pie heaven!"

Ingredients :

• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder
• 1/3 cup granulated sugar
• 1/4 cup sweetened flaked coconut
• 1/2 teaspoon salt
• 3/4 cup cold, cubed Gay Lea Salted Butter
• 1 egg yolk
• 2 tablespoons ice water
• Filling:
• 2 1/2 cups milk
• 2/3 cup granulated sugar
• 1/3 cup cornstarch
• 2 egg yolks, beaten
• 2 tablespoons Gay Lea Salted Butter
• 1 tablespoon vanilla extract
• 3 bananas, thinly sliced
• 1 canister Gay Lea Real Coconut Whipped Cream
• Toasted coconut

Instructions :

Prep : 20M	Cook : 8M	Ready in : 3H

• Crust: Pulse flour with cocoa,1/3 cup sugar, coconut and salt in a food processor. Pulse in butter until finely crumbed. Whisk 1 egg yolk with 2 tablespoons (30 mL) ice water; pulse into flour mixture until it clumps together.
• Press dough evenly into the bottom and 1 1/2 inches (4 cm) up the sides of a 10-inch (25 cm) springform pan. Prick with a fork. Freeze for 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature.
• Filling: Whisk milk with 2/3 cup sugar and cornstarch in a heavy saucepan set over medium heat. Bring to a boil, stirring often, until thickened. Whisk some of the hot milk mixture into 2 beaten egg yolks. Whisk back into remaining milk. Cook, whisking, for 1 minute. Remove from heat; stir in butter and vanilla.
• Line cooled shell with bananas. Pour hot filling over top to cover bananas completely. Cool to room temperature; chill for at least 2 hours or up to 2 days. Just before serving, remove ring and arrange on serving platter. Pipe coconut whipped cream to cover custard completely and garnish with toasted coconut.

Notes :

• To make individual pies: Divide dough between eight, 5-inch (12-cm) mini pie plates or foil pot-pie pans; pressing evenly into bottom and up sides. Arrange on a baking sheet; bake for 15 minutes. Cool to room temperature. Divide bananas and custard between the cooled shells. Chill until set. Garnish with whipped cream and toasted coconut.

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