- 8
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
- Pulse flour with cocoa, sugar, coconut and salt in a food processor. Pulse in butter until finely crumbed. Whisk egg yolk with 2 tbsp ice water; pulse into flour mixture until it clumps together.
- Press dough evenly into the bottom and 1 1/2 inches up the sides of a 10-inch springform pan. Prick with a fork. Freeze for 15 minutes. Preheat oven to 375°F. Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature.
- 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 225g
- Toasted coconut
Preparation
Step 1
Pulse flour with cocoa, sugar, coconut and salt in a food processor. Pulse in butter until finely crumbed. Whisk egg yolk with 2 tbsp ice water; pulse into flour mixture until it clumps together.
Press dough evenly into the bottom and 1 1/2 inches up the sides of a 10-inch springform pan. Prick with a fork. Freeze for 15 minutes. Preheat oven to 375°F. Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature.
2 egg yolks beaten
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 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.
In Ontario here.....my favorite is mom's banana bread! Nothing beats it!
I live in BC and I make a delicious banana bread! So good warm with butter!
I live in Ontario. My favourite banana dessert is banana cream pie. The one my mom makes. Nobody else's is anywhere near as good as hers.
I am from BC, and my 2 favourite banana desserts are banana cream pie, and a blueberry and banana pie with whipped cream that my mom makes. Which reminds me I need to get the recipe from her. I loooove banana desserts, now I am craving them for breakfast! ;-)
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