coconut banana cream pie with bittersweet chocolate crust
Recipe & Photography Mari Loewen
Ingredients
Cream
1⁄2 cup sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1⁄4 teaspoon salt
3 cups whole milk
4 egg yolks
1 vanilla bean, seeds scraped
1⁄4 cup butter, softened
1⁄2 cup sweetened coconut, shredded
Crust
1 cup whole wheat flour
1⁄4 cup all-purpose flour
1⁄2 cup bittersweet chocolate, finely chopped
2 tablespoons cocoa
2 tablespoons sugar
1⁄4 teaspoon salt
1⁄2 cup butter, softened
1 tablespoon ice water
1⁄2 teaspoon vanilla
3 bananas
For cream, sift first four ingredients into a heavy saucepan. Over medium heat, gradually whisk in milk until smooth. Whisk in yolks, vanilla seeds with scraped pod and bring to a rolling boil for 1 minute, about 8 minutes in total. Remove from heat, discard vanilla pod, whisk in butter and coconut and transfer to bowl. Press plastic wrap onto surface to prevent skin from forming. Chill in refrigerator overnight or at least 4 hours.
For crust, preheat oven to 375°. Combine first 6 ingredients in food processor until finely ground. Transfer to bowl and blend in butter until coarse. Mix ice water with vanilla and sprinkle on top; gather together to form dough. Wrap tightly and chill at least 2 hours.
Spray 9-inch pie dish with cooking spray. Roll dough between 2 sheets parchment or wax paper to 1⁄4-inch thickness or 12-inch round. Remove top parchment and turn dough onto dish; even edges and create desired pattern. Bake for 25-30 minutes. Remove and cool completely before layering cream with bananas onto crust. Serves 6.
