The Ultimate Chocolate Coconut Banana Cream Pie

The Ultimate Chocolate Coconut Banana Cream Pie
  • 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


  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.

03/29/2018
The Ultimate Chocolate Coconut Banana Cream Pie, recipe PT15M PT1H 5 455 calories

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