March 2nd is National Banana Cream Pie Day and to celebrate Gay Lea has developed a new twist on an old classic by adding flaked coconut to the base of this household favourite with a dollop of their deliciously creamy Coconut Whipped Cream to top off the pie! This chocolate, banana and coconut combination is simply pie heaven.
Ingredients
Crust
1 1/2 cups all-purpose Flour
1/3 cup each cocoa powder and granulated sugar
1/4 cup sweetened flaked coconut
1/2 tsp salt
3/4 cup cold, cubed Gay Lea Salted Butter
1 egg yolk
Filling
2 1/2 cups milk
2/3 cup granulated sugar
1/3 cup cornstarch
2 egg yolks, beaten
2 tbsp Gay Lea Salted Butter
1 tbsp vanilla extract
3 bananas, thinly sliced
1 canister Gay Lea Real Coconut Whipped Cream
Toasted Coconut
Instructions
Crust: Pulse flour with cocoa, sugar, coconut and salt in a food processor. Pulse in butter until finely crumbed. Whisk egg yolk with 2 tbsp (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°F (190°C). Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature.
Filling: Whisk milk with 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 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. Makes 8 to 12 servings.
**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.