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!

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 566 Calories

Ingredients

• ½ teaspoon salt
• 1 egg yolk
• 1 ½ cups all-purpose flour
• 1 tablespoon vanilla extract
• ⅓ cup cocoa powder
• 2 egg yolks, beaten
• 2 ½ cups milk
• ⅓ cup cornstarch
• ¼ cup sweetened flaked coconut
• ⅓ cup granulated sugar
• ⅔ cup granulated sugar
• ¾ cup cold, cubed Gay Lea Salted Butter
• 2 tablespoons ice water
• 2 tablespoons Gay Lea Salted Butter
• 3 bananas, thinly sliced
• 1 canister Gay Lea Real Coconut Whipped Cream
• Toasted coconut

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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.

Step 4

Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature.

Step 5

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.

Step 6

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.