Chocolate/coconut/banana Cream Pie with Chocolate Crust

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Top-ranked recipe named "Chocolate/coconut/banana Cream Pie with Chocolate Crust"

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Try this Chocolate/coconut/banana Cream Pie with Chocolate Crust recipe, or contribute your own. "Life2" and "Lifetime tv" are two of the tags cooks chose for Chocolate/coconut/banana Cream Pie with Chocolate Crust.


Ingredients

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1 lg Egg
3 tb Granulated sugar
; cubes
4 tb Cold unsalted butter; cut
1 c All-purpose flour
2 tb Unsweetened cocoa powder;
1 Pinches salt

Original recipe makes 4 servings

Servings  

Preparation

MMMMM------------------INGREDIENTS FOR FILLING----------------------- 2 1/2 c Milk 1/3 c Granulated sugar 1/4 c Cornstarch 1 pn Salt 3 lg Eggs 4 oz Semisweet or bittersweet -chocolate; finely chopped 4 tb Unsalted butter; softened 2 ts Vanilla extract 1/2 c Coconut; toasted 1 lg Banana; cut into 1/2-inch ; slicesMMMMM----------------INGREDIENTS FOR CREAM TOPPIN--------------------- 1 c Heavy cream 2 tb Granulated sugar 1 ts Vanilla extract Grated semisweet or -bittersweet chocolate How to Prepare the Crust: 1. Combine the flour, cocoa, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse 3 times. 2. Add the pieces of butter, and pulse until the mixture resembles coarse ground cornmeal. Add the egg and pulse until the dough forms a ball. (If the mixture is too dry, add water, 1 teaspoon at a time, and continue pulsing until the dough comes together.) 3. Scrape the dough onto a lightly-floured work surface and knead lightly until the dough is smooth. Press into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 350 F. 4. Remove dough from refrigerator, place on a lightly floured surface (pound gently with a rolling pin if too hard). Roll the dough out to 1/8-inch thickness. Place in a 9-inch glass pie plate, flute the edges, and refrigerate for 20 minutes. 5. Dock the dough with the tines of a fork. Line with a disk of parchment paper, and fill with beans or pie weights. Bake for 20 minutes, remove the paper and beans, and continue baking until golden brown, about 10-15 additional minutes. Cool the crust on a rack. How to Prepare the Filling: 1. Combine 2 cups milk, sugar, and salt in a non-reactive saucepan; whisk and bring to a boil over low heat. Combine the remaining 1/2 cup of milk in a mixing bowl, whisk in the cornstarch, then the eggs. 2. Whisk 1/3 of the hot milk/sugar mixture into the egg mixture, add the egg mixture into the remaining milk mixture, and whisk constantly until the filling thickens and comes to a boil. 3. Allow the mixture to boil for another 30 seconds, whisking constantly. Remove from the heat, whisk in the chocolate, butter, and vanilla, and fold in the toasted coconut. 4. Pour the filling into a non-reactive bowl, and press plastic wrap against the surface of the filling. Place in the refrigerator for about 30 minutes. 5. Arrange the bananas around the bottom of the pie crust. Spread the cooled filling evenly over the bananas. How to Prepare the Topping: 6. Using an electric mixer, combine the heavy cream, sugar, and vanilla in a bowl. 7. Whip to soft peaks. Spread the cream over the filling and out to the edges. 8. Sprinkle with grated chocolate and serve. ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK

Calories Per Serving: 172 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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