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!

1
Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
2 hrs 15 mins
Total Time:
3 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • 1 ½ cups all-purpose flour

  • cup cocoa powder

  • 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

Filling:

  • 2 ½ cups milk

  • cup granulated sugar

  • 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

Directions

  1. 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.

  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.

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

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

  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.

  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.

Tips:

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.

Nutrition Facts (per serving)

566 Calories
30g Fat
71g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 566
% Daily Value *
Total Fat 30g 38%
Saturated Fat 20g 98%
Cholesterol 149mg 50%
Sodium 410mg 18%
Total Carbohydrate 71g 26%
Dietary Fiber 3g 12%
Total Sugars 39g
Protein 8g
Vitamin C 4mg 20%
Calcium 109mg 8%
Iron 2mg 11%
Potassium 373mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.