Banana-Chocolate & Coconut Cream Pie

Ingredients

• PASTRY
• 1-1/4 c all-purpose flour
• 1/2 ts sugar
• 1 pinch salt
• 1/4 c vegetable shortening plus
• 1 T vegetable shortening
• 1/4 c iced water (approximate)
• FILLING
• 1 c heavy cream
• 6 oz semisweet chocolate, coarsely chopped
• 1 pinch salt
• 3 lg ripe bananas, sliced 1-1/2 thick,; crosswise not diagonally
• 1-1/4 c milk
• 1/4 c sugar
• 2 Tb plus 2 tsp. cornstarch
• 2 large egg yolks
• 1/2 c shredded sweetened coconut
• 1/4 ts pure vanilla extract
• 2 c banana brittle-recipe below
• BANANA BRITTLE
• 2 Tb unsalted butter
• 1 Tb vegetable oil
• 5 Tb sugar
• 3 medium semi-ripe bananas, very thinly sliced crosswise
• 3/4 ts cinnamon
• 1/4 c minced unsalted peanuts

Directions

Preparing the Pastry:
1. In a bowl, combine the flour, sugar and salt. Cut in the shortening until the mixture resembles coarse meal. Add the water and stir just until the dough comes together. Shape into a disk, cover with plastic wrap and refrigerate until chilled, at least 30 minutes or overnight.
2. Preheat the oven to 375oF. On a floured surface, roll out the dough to an 11" round. Transfer to a 9-inch pie plate. Trim the
overhang to 1/2", fold it under itself and crimp decoratively. Freeze until firm, about 10 minutes. Bake the pie shell for about 25 minutes
at 375oF. for about 25 minutes or until golden. Let cool on a rack.

Preparing the Filling:
3. In a small saucepan, heat the cream just until boiling. Remove from the heat and 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 on the pie shell in
concentric circles. Pour the choclate over them and refrigerate until firm, about 2 hours.
4. Meanwhile, heat the milk in a heavy saucepan. In a bowl, combine the sugar and cornstarch. Stir in the egg yolks, then whisk the mixture into the milk. Whisk over low heat until the custard 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.
5. 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.

BANANA BRITTLE:
This sweet, crunch brittle makes a fun
snack on its own or a clever decoration for sundaes, cakes and pies.

Preheat oven to 350oF. On a large baking sheet, melt the butter in the oil. Spread to coat the pan evenly and sprinkle with 3 Tb. of the
sugar. Cover with the banana slices in a slightly overlapping layer. Sprinkle with the remaining 2 Tb.sugar, the cinnamon and peanuts. Bake for about 20 minutes, or until the slices around the edge are crisp and golden. Let cool slightly so they firm up. Transfer the browned slices to a plate and bake the remaining slices for about 3
minutes or until browned.
(MAKE AHEAD): The brittle can be wrapped in wax paper and kept in an air-tight container for up to 5 days.

Submitted 6/13/05.
Source: Food & Wine - November 1996
Submitted By: Marlen
matchlessm@aol.com
Banana-Chocolate & Coconut Cream Pie