Guess what? We’ve got news that will make your Monday morning spectacular: It’s Banana Cream Pie Day!
Yes, that’s a thing. And even if it wasn’t, we would probably make it so. Because we all know that Banana Cream Pie is total retro comfort food. It’s Alice from the diner dishing up a slice with an extra serving of attitude. It’s Flo, with her sprayed up beehive and sassy twang, topping off the pie with dollops of whipped cream—just for you. Most of all, it’s delicious and creamy and as close to perfection as food can get. Since we’re all about updating the classics, we’ve found the best way to celebrate our bit of nostalgia with a modern twist. Get ready to meet
The Ultimate Chocolate Coconut Banana Cream Pie.
This dessert combines two of our favourite tropical fruits—banana and coconut—with a girl’s best friend (um, that would be chocolate, in case you haven’t had your coffee yet). The result? An updated version of your grandpa’s Top 10 dessert. So grab a fork and dig in. Just beware: You won’t be able to stop at one slice
The Ultimate Chocolate Coconut Banana Cream Pie Craving a dessert that combines nostalgia with a modern twist? This chocolate, banana and coconut combo will deliver you straight to pie heaven! So keep it handy because hey, we all need a little slice of heaven now and then.
Prep Time: 60 minutes
What You’ll Need For the crust:
1 1/3 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
For the fillling:
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
What You’ll Do
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.
Preheat oven to 375°F (190°C). 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.
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. 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. Recipe courtesy of the fabulous Gay Lea Foods.