Chocolate Coconut Banana Cream Pie and Giveaway

March 2nd is national Banana Cream Pie Day and to celebrate this day Gay Lea has developed a new twist on an old classic using their new Coconut Whipped Cream. Bananas have been popular in North America since the late 1880. The first recipe for Banana Cream Pie appeared in 1901 out of Chicago, IL and published in the Women’s Exchange Cook Book. This recipe for Chocolate Coconut Banana Cream Pie from Gay Lea has flaked coconut in the base and a dollop of their deliciously creamy Coconut Whipped Cream to top off the pie!

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

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.

Giveaway:

If you are in Canada and would like to win a dessert theme prize pack with a pie cutter, pie plate, napkins, dessert forks, dessert plates, and two vouchers for free Gay Lea Whipped Cream product then enter the giveaway through the rafflecopter below before March 22. Please follow my social media networks and leave comments to be eligible to win.
Update: The winner is Erika

a Rafflecopter giveaway

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