The Ultimate Chocolate Coconut Banana Cream Pie

Instructions

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 (30 mL) ice water; pulse into flour mixture until it clumps together.
2. 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.

1. 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.
2. 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

• 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.

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