Chocolate-Banana-Coconut Cream Pie
Chocolatier June 1997
Yield: 8 servings
Preparation: 45 minutes plus chilling and baking time

Chocolate crumb crust:
1 cup plus 2 tablespoons graham
cracker crumbs
3 tablespoons granulated sugar
3 tablespoons cocoa powder
6 tablespoons unsalted butter,
such as Land O’Lakes, melted

Coconut cream filling:
3/4 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
5 large egg yolks
2/3 cup milk
1 can (14 ounces) coconut milk
1-inch piece of vanilla bean
3/4 cup toasted coconut
4 tablespoons (1/2 stick) unsalted butter
2 bananas, sliced 1/4-inch thick

Garnish:
1 1/2 cups heavy cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract
Chocolate curls (optional)

 Make the chocolate crumb crust:
1. Position a rack in the center of the oven and preheat to 350 degrees
F. Butter the sides and bottom of a 9-inch pie pan.
2. In a large bowl whisk together the graham cracker crumbs, sugar
and cocoa powder. Whisk in the butter until well combined. Press the
crumb mixture evenly into the sides and bottom of the pie pan. Bake
for 10 minutes or until set. Place the pie pan on a wire rack to cool completely.

Make the filling:
3. In a medium bowl, combine the sugar, cornstarch and salt. Stir in the
egg yolks and milk. In a medium saucepan, bring the coconut milk
and vanilla bean to a gentle boil. Remove the pan from the heat and
gradually whisk the hot coconut mixture into the egg mixture. Return
the mixture to the saucepan and cook over medium-high heat. Bring
the mixture to a boil and continue to cook for 1 minute,
stirring constantly.
4. Using a fine sieve, strain the mixture into a bowl. Stir in the toasted coconut and butter. When the butter has melted, stir in the bananas.
5. Spoon the filling into the prepared crust and refrigerate until chilled.

Garnish the pie:
6. In the chilled 4 1/2-quart bowl of an electric mixer, using the wire
whip attachment, beat the cream with the sugar and vanilla until
stiff peaks start to form. Decorate the pie with dollops of whipped
cream and garnish with chocolate curls, if desired. Refrigerate until
ready to serve.

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