Let me just get one thing out of the way. This pie is too good to make just one. It will be mandatory for you to prepare this recipe, which makes two pies, and gift one of the pies to someone awesome. You will have made the world a better place for having done so.
There. Disclaimer satisfied.
On to equally pressing matters. You’re going to need two pie dishes. Just bite the bullet if you only have one, or none, for that matter. And they’re going to need to be deep. Please do not frustrate yourself with shallow, tin pie pans or disposable foil for this pie. This pie deserves the good stuff. Look for 9 1/2 inch glass Pyrex or other brand pie dishes. They are very accessible at discount stores. Or Amazon. This one is perfect. Make sure the dishes are at least 1 1/2 inches deep as well. The finished pies are over three inches deep in the center.
Also, a two pound bag of pinto beans, and a roll of parchment paper will be very helpful. And I never make a pie without one of these. Although, in a pinch, you can make a ring of aluminum foil to protect the edge of your crust from over browning.
Chocolate Banana Coconut Cream Pie with Macadamia Crust
8 oz. (1 cup) unsalted butter–cut into 1 inch chunks and chilled in the freezer for at least 30 minutes
11.5 ounces (2 1/4 cups) all purpose flour
2 1/2 oz. (3/4 cup) sweetened, shredded coconut
1 1/2 oz (1/3 cup) macadamia nuts
1 Tablespoon granulated sugar
1/2 teaspoon kosher salt (1/4 teaspoon if using table salt)
10–12 Tablespoons ice water
1 cup heavy cream
3/4 cup sugar
1 1/2 tsp vanilla
8 oz. 60% bittersweet chocolate
1/2 cup unsalted butter–softened
Coconut Cream Layer
1 1/2 cup whole milk
1 cup unsweetened coconut milk
2/3 cup granulated sugar
1/4 cup flour
1 egg yolk
pinch of kosher salt
4 Tablespoons unsalted butter–softened
1 Tablespoon vanilla bean paste
2/3 cup whipping cream
1 1/2 cup sweetened shredded coconut
Begin by putting the flour, coconut, macadamia nuts, sugar, and salt into the bowl of an 11 cup food processor.
Pulse these ingredients for 30 seconds or so until fairly evenly chopped. You’ll still have some noticeable bits (1/8 inch or so) of macadamia nuts. This is good. They make the crust super pretty.
Next, add all the frozen butter bits and pulse another 20 seconds or so.
Now, you’ll be adding the water. This step varies with the differences in humidity, and the brand of flour and butter used. You are looking for a dough that is not forming a ball in your processor bowl. The mixture will look slightly crumbly still, but when a small handful is compressed in your fist, will hold together almost without crumbling. Pastry that is either too wet, or too dry, will result in serious frustration when rolling out. Knowing when it is right is a matter of practice.
When dough is combined properly, remove it from the bowl onto a piece of plastic wrap. Using the wrap to help you, gather the dough (which looks quite crumbly as it comes out of the bowl) together into a cohesive mass. don’t over work.
Divide the dough into two equal pieces. Wrap separately in plastic wrap, shaping into a flattened disc about 1 inch deep. Bring the edges in as best you can as this will make rolling out so much easier.
Chill for 30 minutes. If you chill longer at this point, you will need to let the dough sit at room temperature for 30 minutes to slightly soften. The goal is a tasty but beautiful crust. I’m just trying to help you out here.
Using a lightly floured surface, or even better, a pastry cloth, roll out each dough disc into a 12–13 inch circle that is evenly about a scant 1/8th inch thick.
Carefully place the rolled out dough into the pie dish, centering it the best you can. Do not let the dough stretch while you drape and shape it into the dish.
trim the overhanging dough to an inch over the edge of the pie dish. Fold this extra dough underneath itself, letting it stand up against the edge of the dish, essentially extending the depth of the crust another half inch. Using your knuckles or fingertips, flute the edge of the crust to make it pretty.
Cover pie dish with plastic wrap and chill in the refrigerator for several hours before baking. This will help to prevent shrinking.
Cut a piece of parchment 5 inches larger than the diameter of the pie dish. Lay it carefully into the dish, shaping it against the sides of the dish. fill the dish with pinto beans. This will also help keep the pie from shrinking and bubbling.
Place the pie shield over the crust edges.
Bake in a pre-heated oven for 20 minutes. Remove the parchment and beans, but leave the crust shield on.
Bake another 10–12 minutes until the bottom of the crust starts to speckle brown.
Let crusts completely cool before filling.
Whip the heavy cream to a firm peak and set aside.
In a medium stainless or glass heat-proof bowl, melt the bittersweet chocolate while set over a very low simmering pot of water. Stir it frequently to avoid hot spots. (this approximates a double boiler)
Set chocolate aside to cool to room temperature.
In a medium stainless or glass heat-proof bowl, whisk the eggs and sugar together well. Set over a small saucepan with an inch of simmering water in the bottom. Make sure the bottom of the bowl is a couple of inches above the simmering water. (this approximates a double boiler)
Whisk egg mixture continuously until it reaches a temperature of 160 degrees F. This will cook the eggs to a safe temperature. It should take 7–10 minutes for this to be reached. Be sure you are whisking the whole time.
Once eggs reach 160 degrees F., take off the heat and whisk until the temperature of the eggs comes down to about 90 degrees F.
Add the chocolate to the egg mixture and whisk well. If it doesn’t seem to be incorporating very well, place it back over the simmering water and whisk until nice and smooth. It shouldn’t need to get very hot to do this.
Add vanilla and set bowl aside to cool back down to 90 degrees F.
In a seperate mixing bowl, beat the softened butter until fluffy. Slowly add the cooled chocolate mixture to the whipped butter and mix at medium-high speed for 5–7 minutes until mixture is light and fluffy.
Carefully fold in the whipped cream until no white streaks remain.
Place a layer of bananas into the bottom of each pie crust.
Divide the chocolate filling in half and spread over banana layer.
Cover with plastic wrap and chill.
Coconut Cream Layer
Combine eggs, sugar, flour, salt in a medium sized bowl. Whisk well. Set aside.
Combine milk and coconut milk in a medium sized. heavy pan. Heat on medium until scalding.
SLOWLY add a small amount of scalded milk to the egg mixture int he bowl, whisking constantly. Slowly add the rest of the milk, a little bit at a time, whisking constantly, until all the milk has been added. Return this mixture to the milk pan. Cook over medium heat, whisking continually, until mixture just begins to boil and is thickened.
Pull off the heat and add the butter and vanilla paste. Fold in coconut.
Cover with plastic wrap, letting pushing the plastic down onto the surface of the pastry cream to prevent a skin from forming. Chill.
Whip the 2/3 cup whipping cream and fold into coconut pastry cream to lighten it up.
Place another layer of sliced bananas on top of the chocolate layer and divide the coconut pastry cream between the two pies, spreading over the banana layer.
Put another layer of bananas over coconut pastry cream.
Whip 3 cups of whipping cream and spread over last layer of bananas on both pies.
Garnish with toasted coconut and shaved chocolate.