Recipes The Ultimate Chocolate Coconut Banana Cream Pie Be the first to rate & review! 1 Photo Looking for a dessert that combines nostalgia with a modern twist? This chocolate, banana and coconut combination is simply pie heaven! Recipe by Gay Lea Foods Co-operative® Published on March 5, 2015 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 20 mins Cook Time: 25 mins Additional Time: 2 hrs 15 mins Total Time: 3 hrs Servings: 8 Yield: 8 servings Jump to Nutrition Facts 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 Filling: 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 Directions 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. 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. I Made It Print Nutrition Facts (per serving) 566 Calories 30g Fat 71g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved