- 1 1/4 cups all-purpose flour
- 1/2 teaspoon sugar
- Pinch of salt
- 1 cup plus 1 tablespoon chilled vegetable shortening
- About 1/4 cup ice water
- 1 cup heavy cream
- 6 ounces coarsely chopped semisweet chocolate
- Pinch of salt
- 3 large ripe bananas, sliced crosswise 1 1/2 inches
- 1 1/4 cups milk
- 1/4 cup sugar
- 2 tablespoons plus 2 teaspoons cornstarch
- 2 large egg yolks
- 1/2 cup shredded coconut
- 1/4 teaspoon pure vanilla extract
- 2 cups Banana Brittle, optional
How to make this recipe
In a bowl combine the flour, sugar, and salt. Cut the shortening until the mixture resembles coarse meal. Add the water and stir until the dough comes together. Shape into a disk, cover plastic wrap and refrigerate chilled, at least 30 minutes overnight.
Preheat the oven to 375°. On a floured surface, roll out the dough to an 11-inch round. Transfer 9-inch pie plate. Trim the overhang to 1/2 inch, fold it under itself and crimp decoratively. Freeze the pie shell until firm, about 10 minutes. Bake the pie shell for about 25 minutes, or until golden. Let cool on a rack.
In a small saucepan, heat the cream just until boiling. Remove from the heat, stir in the chocolate until melted. Transfer to a bowl and add the salt. Refrigerate, stirring often until cooled and thickened, about 45 minutes. Arrange the banana pieces vertically in the pie shell in concentric circles. Pour the chocolate over them and refrigerate until firm, about 2 hours.
Meanwhile, heat the milk in a heavy saucepan. In a bowl, mix the sugar and cornstarch. Stir in the egg yolks, then whisk the mixture into the milk. Whisk until the custard almost thickens and almost boils, about 4 minutes. Transfer to a bowl, add the coconut and vanilla and let stand until cooled, stirring. Refrigerate until chilled, about 20 minutes.
Spread the coconut custard over the pie and refrigerate until firm, about 2 hours. Just before serving, arrange the Banana Brittle over the top of the pie.
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