The Ultimate Chocolate Coconut Banana Cream Pie

Desserts

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

    Rating: 4 Stars

    Ingredients

    Filling
    2 1/2 cups625 mLMilk
    2/3 cup150 mLGranulated Sugar
    1/3 cup75 mLCornstarch
    2 2 Egg Yolk, beaten
    2 tbsp30 mLGAY LEA - Salted Butter
    1 tbsp15 mLVanilla Extract
    3 3 Banana, thinly sliced
    1 225 gGAY LEA - Coconut Whipped Cream
    1 1 Egg Yolk
    3/4 cup175 mLGAY LEA - Salted Butter, Cold and Cubed
    1/2 tsp2 mLSalt
    1/4 cup50 mLFlaked Sweetened Coconut
    1/3 cup75 mLGranulated Sugar
    1/3 cup75 mLCocoa Powder
    1 1/2 cups375 mLAll Purpose Flour
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    Instructions

    1. Crust: Pulse flour with cocoa, sugar, coconut and salt in a food processor. Pulse in butter until finely crumbed. Whisk egg yolk with 2 tbsp (30 mL) ice water; pulse into flour mixture until it clumps together.
    2. 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°F (190°C). Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature. 
    3. Filling: Whisk milk with 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 egg yolks. Whisk back into remaining milk. Cook, whisking, for 1 minute. Remove from heat; stir in butter and vanilla.
    4. 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.
    • 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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    Ingredients

    Filling
    2 1/2 cups625 mLMilk
    2/3 cup150 mLGranulated Sugar
    1/3 cup75 mLCornstarch
    2 2 Egg Yolk, beaten
    2 tbsp30 mLGAY LEA - Salted Butter
    1 tbsp15 mLVanilla Extract
    3 3 Banana, thinly sliced
    1 225 gGAY LEA - Coconut Whipped Cream
    1 1 Egg Yolk
    3/4 cup175 mLGAY LEA - Salted Butter, Cold and Cubed
    1/2 tsp2 mLSalt
    1/4 cup50 mLFlaked Sweetened Coconut
    1/3 cup75 mLGranulated Sugar
    1/3 cup75 mLCocoa Powder
    1 1/2 cups375 mLAll Purpose Flour
    Add to Shopping List

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