the ultimate chocolate coconut banana cream pie

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 3 hrs


• 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.