Black-bottom Coconut Banana Cream Pie
- 3 days ago
- 3 min read
Image a flaky pie crust with a thin chocolate ganache layer, banana slices and then a smooth coconut cream filling. Perfection.
Ingredients
Pie Crust:
Use this one
Chocolate Ganache:
½ cup (85 g) semisweet or bittersweet chocolate chips
½ cup heavy cream
Pudding Filling:
5 Tbsp cornstarch
1 c. sugar
1/4 tsp salt
2 1/2 c. milk
3/4 c. half and half
3 egg yolks
2 Tbsp butter or margarine
1 tsp vanilla
1 c. whipping cream (for topping)
1/2 c. coconut flakes (pulsed in the food processer)
2-3 medium bananas, peeled and sliced 1/4-inch thick
Topping:
1 cup heavy whipping cream
¼ cup (29 g) powdered sugar
¼ teaspoon vanilla extract
½ cup (43 g) toasted shredded coconut (see note)
Instructions
For the ganache, heat the cream to a simmer in the microwave or on the stovetop. Add the chocolate chips. Let sit for 3-5 minutes until the chocolate chips are melted. Stir until glossy and smooth. Spread evenly over the bottom of the cooled crust. Refrigerate until ready to assemble the rest of the pie.
For Filling:
Mix cornstarch, sugar and salt in a 3-quart saucepan.
Add milk and half and half (before turning on the heat).
Turn to medium heat and cook until smooth and thick, stirring consistenly. Turn heat to low.
Place three egg yolks in a cereal-sized or other small bowl.
(Step #5 is essential - it brings the egg temperature up slowly so that they don't scramble when added to hot pie filling)
Pour 2 Tbsp of the hot mixture (hot mixture is the half and half mixture in the saucepan) into the egg yolks in the smaller bowl and immediately whisk together with a fork. Then add two more tablespoons of the hot mixture and whisk that in. Finally, add 1/2 c. of hot mixture into the egg mixture and stir.
Now pour the small egg bowl mixture into the hot pan mixture on the stove and whisk together immediately.
Return temperature to medium and cook for 2-3 mins. Stirring consistently. Will be thick when done.
Transfer to bowl. Press plastic wrap directly on the surface of the pudding and refrigerate until no longer warm, 1-2 hours.
Bringing it all Together
To assemble, place banana slices in a single layer over the ganache. Spread half of the pudding over the bananas, spreading all the way to the edges to cover the bananas completely (so they don't brown). Top the pudding with another layer of sliced bananas and then spread the remaining pudding over the top, spreading all the way to the edges.
Refrigerate the pie until chilled, 1-2 hours.
For the topping, whip the cream, powdered sugar and vanilla together until thick and creamy (I use my blender; you can use an electric handheld or stand mixer). Spread whipped cream over pie and top with toasted coconut. At this point, the pie can be served immediately or refrigerated for another 1-2 hours (much longer and the whipped cream may get a little weepy and put off liquid).
TIP - Toasting Coconut in the Microwave:
Place coconut in an even layer on a microwave-safe plate or dish (a glass pie plate works well).
Microwave for 1-minute intervals, removing the plate and tossing in between (plate will be hot so take care!), until the coconut is golden, and toasted. The exact time will depend on microwave power/watts as well as the type of coconut.
Recipe inspired by this one:
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