Monday, March 2, 2015

Banana Cream Pie Day with recipe

Monday March 2nd is National Banana Cream Pie Day and to celebrate Gay Lea has developed a new twist on an old classic using their new Coconut Whipped Cream.

Bananas have been popular in North America since the late 1880s. The first recipe for Banana Cream Pie appeared in 1901 out of Chicago, IL and was published in the Women’s Exchange Cook Book. Retro desserts are gaining in popularity. Gay Lea has added flaked coconut to the base of this household favourite and a dollop of their deliciously creamy Coconut Whipped Cream to top off the pie! 

The Ultimate Chocolate Coconut Banana Cream Pie

Courtesy Gay Lea Foods
Looking for a dessert that combines nostalgia with a modern twist? This chocolate, banana and coconut combination is simply pie heaven!

Preparation Time: 60 minutes



1 1/2 cups all-purpose flour
375 mL
1/3 cup each cocoa powder and granulated sugar
75 mL
1/4 cup sweetened flaked coconut
50 mL
1/2 tsp salt
2 mL
3/4 cup cold, cubed Gay Lea Salted Butter
175 mL
1 egg yolk

2 1/2 cups milk
625 mL
2/3 cup granulated sugar
150 mL
1/3 cup cornstarch
75 mL
2 egg yolks, beaten
2 tbsp Gay Lea Salted Butter
30 mL
1 tbsp vanilla extract
15 mL
3 bananas, thinly sliced
1 canister Gay Lea Real Coconut Whipped Cream
225 g

Toasted coconut


Crust: Pulse flour with cocoa, sugar, coconut and salt in a food processor. Pulse in butter until finely crumbed. Whisk egg yolk with 2 tbsp (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°F (190°C). Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature.

Filling: Whisk milk with 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 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.

Makes 8 to 12 servings.

  • To make individual pies: Divide dough between eight, 5-inch (12-cm) mini pie plates or foil pot-pie pans; pressing evenly into bottom and up sides. Arrange on a baking sheet; bake for 15 minutes. Cool to room temperature. Divide bananas and custard between the cooled shells. Chill until set. Garnish with whipped cream and toasted coconut.

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