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!
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 3h
Yield 8
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 565.7 calories, Carbohydrate 70.9 g, Cholesterol 148.5 mg, Fat 29.6 g, Fiber 3.3 g, Protein 7.7 g, SaturatedFat 19.6 g, Sodium 409.6 mg, Sugar 39.1 g
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