Chocolate Coconut Banana Cream Pie Recipes

CHOCOLATE BANANA CREAM PIE

Steps:

• Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.
• Arrange banana slices over chocolate.
• Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust.
• Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.

COCONUT-BANANA CREAM PIE

Steps:

• Heat oven to 325°F.
• Reserve 1/4 cup coconut; set aside.
• Combine remaining coconut and butter in bowl; press onto bottom and up sides of 9-inch pie pan. Bake 20-25 minutes or until golden brown.
• Combine 1/2 cup sugar, flour and salt in 2-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, 7-8 minutes or until mixture comes to a full boil.
• Remove from heat. Stir small amount of milk mixture into egg yolks; return to pan. Reduce heat to low. Continue cooking 1-2 minutes or until slightly thickened. (Do not boil.) Stir in vanilla.
• Pour half of hot filling into baked crust; cover with banana slices. Top with remaining filling.
• Increase oven temperature to 375°F.
• Beat egg whites in bowl at low speed until foamy. Beat at high speed, gradually adding 6 tablespoons sugar, until glossy and stiff peaks form. Spread onto warm filling, sealing to edge of crust. Sprinkle with reserved coconut.
• Bake 9-11 minutes or until lightly browned. Cool 30 minutes at room temperature. Refrigerate at least 3 hours. Store refrigerated.

THE ULTIMATE CHOCOLATE COCONUT BANANA CREAM PIE

Steps:

• Crust: Pulse flour with cocoa,1/3 cup sugar, coconut and salt in a food processor. Pulse in butter until finely crumbed. Whisk 1 egg yolk with 2 tablespoons (30 mL) ice water; pulse into flour mixture until it clumps together.
• Press dough evenly into the bottom and 1 1/2 inches (4 cm) up the sides of a 10-inch (25 cm) springform pan. Prick with a fork. Freeze for 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature.
• Filling: Whisk milk with 2/3 cup 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 2 beaten 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.

BANANA CHOCOLATE COCONUT PIE

Steps:

• Coat a 9-in. pie plate with 1-1/2 teaspoons butter. Sprinkle 1/3 cup coconut over pie plate; set aside. , In a microwave or heavy saucepan, melt chocolate and remaining butter; stir until smooth. , Combine confectioners' sugar and milk. Stir into chocolate mixture. Stir in remaining coconut. Carefully press onto the bottom and up the sides of prepared pie plate. Refrigerate for 1 hour or until firm. , Arrange bananas in crust. In a bowl, whisk cold milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set., Spoon over bananas. Chill for 3 hours before serving. Refrigerate leftovers.

CHOCOLATE COCONUT BANANA CREAM PIE

Steps:

• Preheat the oven to 350˚F. Butter your pie pan with a light coat, then set aside.
• Crumb graham crackers in a food processor. Pulse until the crumbs are fine and uniform in size.
• Combine graham crackers, brown sugar, cinnamon and salt in a medium-sized bowl. Mix well, then add the melted butter. Stir with a fork, then with your hands, coat until the butter is even in distribution.
• Spread the crumbs even across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the graham cracker mixture into the bottom and up the sides of the pie plate. Place in the refrigerator for 10 minutes.
• On the center oven rack, bake the crust for about 7 minutes. The crust won't turn golden, but when finished, will smell graham cracker fragrant. Let the crust cool on a wire rack.
• In a small/medium sized bowl combine sliced bananas and orange juice. Stir gently so as not to disturb banana's beautiful shape.
• In a medium-size saucepan, whisk sugar, cornstarch, and salt together. Whisk in milk and egg yolks. Run a spatula along the corners and bottom of the saucepan, making sure the mixture is well combined.
• Place the saucepan over medium-high heat. Whisk nonstop until the mixture boils and thickens, about 6-7 minutes. Continue stirring for 60 seconds. Remove from heat- whisk in butter, one piece at a time until melted. Whisk vanilla, nutmeg, clove, then chocolate in a couple batches, stirring until melted, then fold in coconut. Let mixture cool for 5 minutes, stirring often.
• In this 5 minutes, layer the sliced bananas in concentric circles along pie pan bottom. Give the chocolate banana one last good stir and layer the creamy dreamy to pie crust top.
• A couple options for preventing a skin from forming:Press a piece of plastic over the surface (leaving little gaps or air pockets) of the pie. Glide a piece of butter across the surface of the pie, then press a (preferably unbleached) piece of parchment paper over (leaving little gaps or air pockets) the pie.Place the pie on a wire rack and let cool, then refrigerate for at least 4 hours or overnight.
• About 15 minutes before you're ready to serve, chill a medium-size (preferably glass or metal) deep bowl and beaters from your electric mixer in the freezer.
• Using an electric mixer, start at low/medium speed. Beat the heavy cream until it starts to thicken. Add the confectioners' sugar and vanilla bean paste or extract. Increase the speed to medium-high and continue mixing until stiff peaks form. Avoid over beating. Place the whipped cream in the refrigerator until ready to use.
• On a piece of aluminum foil spread both coconut flakes (chips, if using) and nuts. Place the foil directly on the toaster oven rack. Turn dial or set to medium. The coconut and nuts are fairly quick to brown, so keep a watchful eye. Once golden and fragrant, remove from the oven. If left on the foil, both will continue to cook, so cool on a plate or in a bowl.
• Pipe or spread the whipped cream and sprinkle with toasted coconut and crushed/whole hazelnuts.Slice, share the love.

CREAM PIE (CHOCOLATE, COCONUT, AND BANANA VARIATIONS)

Steps:

• In a microwavable bowl, mix sugar, flour, and salt.
• In a separate bowl, whisk milk and eggs or egg whites. Add to dry ingredients.
• Microwave for two minutes and stir.
• Return to microwave for one minute intervals, stirring in between, until custard starts to cook. (3 or 4 more minutes. I generally quit cooking after a 1-inch ring of cooked custard forms around the edge of the bowl.).
• Remove from microwave and add margarine and vanilla.
• Cool slightly and pour into pie crust. Cover with wax paper and refrigerate 2 hours before serving.
• *Chocolate Cream Pie: Add 1/2 cup semi-sweet chocolate chips with margarine and vanilla and mix until chips are completely melted. Pour into crust.
• *Banana Cream Pie: Slice 2 or 3 bananas into bottom of pie crust before pouring pie filling over top.
• *Coconut Cream Pie: Add 1/2 cup coconut with margarine and vanilla and pour into pie crust.
• Serve with whipping cream and garnishes of your choice.

COCONUT BANANA CHOCOLATE CREAM PIE

Steps:

• In a bowl, stir water and milk powder until powder is dissolved. Add pudding mix; whisk for 1-2 minutes or until thickened. Fold in 1/4 cup whipped topping and 1/4 teaspoon extract. Layer banana slices in the crust; top with pudding mixture. Cover and refrigerate. , Combine remaining whipped topping and extract; spread over pudding. Sprinkle with coconut. Cover and refrigerate for at least 1 hour before serving.

CHOCOLATE COCONUT BANANA CREAM PIE

Steps:

• Bake the pie crust as needed and let it cool.
• In medium microwavable bowl, heat chocolate, 1 tablespoon milk and butter on high for 1 to 1-1/2 minutes.
• Stir every 30 seconds until chocolate has completely melted.
• Spread evenly in pie crust.
• Arrange the banana slices over the chocolate.
• Pour 1 1/2 cups milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes.
• Stir in 1 1/2 cups coconut.
• Spoon mixture over banana.
• Spread whipped topping over and sprinkle with the toasted coconut.
• Refrigerate for 4 hours or until set.