The Ultimate Chocolate Coconut Banana Cream Pie recipe
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Ingredients
- 1 ½ cups all-purpose flour ⅓ cup cocoa powder ⅓ cup granulated sugar ¼ cup sweetened flaked coconut ½ teaspoon salt ¾ cup cold, cubed Gay Lea Salted Butter 1 egg yolk 2 tablespoons ice water 2 ½ cups milk ⅔ cup granulated sugar ⅓ 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
Nutrition Info
- 565.7 caloriescarbohydrate: 70.9 gcholesterol: 148.5 mgfat: 29.6 gfiber: 3.3 gprotein: 7.7 gsaturatedFat: 19.6 gservingSize: -sodium: 409.6 mgsugar: 39.1 gtransFat: : -unsaturatedFat: : -
Directions The Ultimate Chocolate Coconut Banana Cream Pie
Directions
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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.