Recipe: Banana Coconut Chocolate Product Pie

Kandace Wysock

When it arrives to desserts, we just shouldn’t have to decide on. This banana coconut and chocolate cream pie is a nod to 3 common Southern cream pies and is perfect for the person who needs a nibble of just about every. In this article, a regular pie crust is […]

When it arrives to desserts, we just shouldn’t have to decide on. This banana coconut and chocolate cream pie is a nod to 3 common Southern cream pies and is perfect for the person who needs a nibble of just about every. In this article, a regular pie crust is filled with levels of bananas, coconut cream and loaded chocolate product filling just before being topped with additional whipped topping. The flaky crust retains all 3 flavors together and offsets the sweetened custards with just ample salt. If you materialize to be baking this weekend, think about this banana coconut and chocolate cream pie – the ideal dessert for all ages.

Banana Coconut Chocolate Product Pie

Get time to celebrate the big and smaller moments of every day life over a decadent dessert. (Kate Wooden / Wooden and Spoon)

Prep time: 45 minutes

Prepare dinner time:  45 minutes

Whole time: 1 hour and 30 minutes

Ingredients

  • 1/2 recipe for Ideal Pie Crust
  • 1 cup sugar
  • 6 tablespoons flour
  • 1/2 teaspoon salt
  • 2-2/3 cups milk
  • 4 egg yolks, a little bit crushed
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla
  • 1/2 cup shredded sweetened coconut (You can use unsweetened in a pinch)
  • 3 ounces semisweet chocolate, melted
  • 2 tablespoons heavy product
  • 1 large banana

Instructions

  1. Preheat oven to 350 levels. Roll out pie dough into a typical 9-inch pie pan. (Take note: This recipe will not fill a deep-dish pan). Crimp edges and blind bake your crust in the oven for about 20 minutes or right up until the edges and base of crust have turned golden brown. If your edges brown prior to the bottom is baked, make a pie collar from aluminum foil to defend them from more cooking. Permit to great totally prior to filling crust.
  2. In a medium saucepan, combine sugar, flour and salt, whisking to mix. Slowly but surely add the milk. Flip warmth to medium temperature and stir constantly right up until the combination is bubbling and has thickened substantially. Keep on to cook dinner for an added 2 minutes.
  3. Little by little drizzle a small amount of the cooked combination into the beaten egg yolks, whisking all the while. As soon as about a cup of the combination is incorporated, pour all of the egg yolk combination back again into the primary saucepan and area again on the warmth. Cook dinner an additional 1-2 minutes when continuing to stir.
  4. Add the butter and vanilla, stirring until included. Pour 50 % of the cooked pudding combination into a independent bowl and stir in the coconut. In the remaining 50 % of pudding mixture, stir in the chocolate and heavy product right up until included. Make it possible for to neat somewhat at area temperature for about 20 minutes.
  5. When ready to assemble the pie, set up banana slices evenly on the bottom of the pie crust. Best with the chocolate combination and smooth over the major evenly. Spoon the coconut filling on major of the chocolate filling and clean. Address with a piece of plastic wrap and allow for to rest in the fridge right away or for at least 6-8 hrs. When all set to provide, major with whipped product and get pleasure from.

Notes

  • To blind bake a pie crust, possibly use pie weights or put a piece of parchment paper inside of of the pie crust and fill with 1-1/2 cups of dried beans. This will weigh the pie crust down and protect against it from puffing. If you do not have obtain to both of these possibilities, prick the base of the crust with a fork.
  • This pie is pretty adaptable. If you prefer all coconut, remove the chocolate and product and double the volume of coconut. Same goes for the chocolate.
  • The oatmeal cookie crust from my oatmeal cookie banana product pie would get the job done splendidly. Give it a shot if you really don’t choose regular pie crust.
  • A refrigerated or frozen pie crust can be substituted.

Kate Wood’s recipes can be located on her Wooden and Spoon weblog and on Facebook, Instagram and Pinterest.

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