Coconut Banana Cream Chocolate Truffle Pie

Coconut Banana Cream Chocolate Truffle Pie might be a good recipe to expand your side dish recipe box. This recipe makes 6 servings with 1107 calories, 11g of protein, and 82g of fat each. For $3.07 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe from Half Baked Harvest requires milk, coconut milk, honey, and coconut. 2964 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 3 hours. With a spoonacular score of 66%, this dish is good. Try Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding, Truffle Chocolate Cream Pie, and banana coconut cream pie for similar recipes.

Servings: 6

 

Ingredients:

2 bananas, sliced, for serving/granish

6 tablespoon butter, melted

1/4 cup chocolate chips

1 cup toasted coconut

1/2 teaspoon coconut extract

2 1/2 cups coconut milk (about 1 1/2 cans)

1/4 cup cornstarch

1/2 cup dulce de leche

2 eggs

1 1/2 cups graham cracker crumbs

1 cup heavy cream

1 tablespoon honey

2 tablespoon milk

1/4 teaspoon salt

12 ounces semi sweet chocolate, chopped

1/4 cup sugar

3/4 cup shredded sweetened coconut

1 teaspoon vanilla

Equipment:

measuring cup

frying pan

microwave

bowl

pot

whisk

stove

Cooking instruction summary:

Mix graham cracker crumbs, honey and melted butter until well blended . Press mixture into an 8 or 9 inch pie plate. Use your fist to really press hard into the pan. Sometimes I like to use the back of a 1/4 c measuring cup and really push into the crust. This will help the crust stay together when cutting. Place in the fridge.To make the truffle filling, in a heat proof bowl add the semi sweet chocolate and heavy cream. Microwave on 30 second intervals, stirring each time until the chocolate is melted and the cream is smoothly mixed with the chocolate. This took me a total of 2 minutes. Once the chocolate is melted and smooth, stir in the vanilla.Remove the pie crust from the fridge and pour the truffle filling into the pie. Smooth out the filling, cover and place in the freezer for 30 minutes. While the truffle filling cools make the coconut banana cream filling. In a medium sauce pot combine the coconut milk and cornstarch. Whisk until the cornstarch is completely dissolved and there are no lumps. Add the sugar, eggs and salt, whisk until smooth. Place the pot on the stove and bring to a boil, stirring constantly. Simmer until the cream thickens, about 5 minutes. Remove from the heat and stir in the vanilla, coconut extract and coconut. Stir in the mashed bananas. Remove the pie from the freezer and spread the coconut banana cream filling over the truffle pie. Place in the fridge for at least 2 hours or if you have to, the freezer for one hour. Before you are ready to serve, microwave the chocolate and milk together until melted and smooth. Spread the toasted coconut over the top of the pie and sprinkle with fresh sliced bananas. Drizzle with the melted chocolate and dulce de leche. Dig in!

 

Step by step:


1. Mix graham cracker crumbs, honey and melted butter until well blended . Press mixture into an 8 or 9 inch pie plate. Use your fist to really press hard into the pan. Sometimes I like to use the back of a 1/4 c measuring cup and really push into the crust. This will help the crust stay together when cutting.

2. Place in the fridge.To make the truffle filling, in a heat proof bowl add the semi sweet chocolate and heavy cream. Microwave on 30 second intervals, stirring each time until the chocolate is melted and the cream is smoothly mixed with the chocolate. This took me a total of 2 minutes. Once the chocolate is melted and smooth, stir in the vanilla.

3. Remove the pie crust from the fridge and pour the truffle filling into the pie. Smooth out the filling, cover and place in the freezer for 30 minutes. While the truffle filling cools make the coconut banana cream filling. In a medium sauce pot combine the coconut milk and cornstarch.

4. Whisk until the cornstarch is completely dissolved and there are no lumps.

5. Add the sugar, eggs and salt, whisk until smooth.

6. Place the pot on the stove and bring to a boil, stirring constantly. Simmer until the cream thickens, about 5 minutes.

7. Remove from the heat and stir in the vanilla, coconut extract and coconut. Stir in the mashed bananas.

8. Remove the pie from the freezer and spread the coconut banana cream filling over the truffle pie.

9. Place in the fridge for at least 2 hours or if you have to, the freezer for one hour. Before you are ready to serve, microwave the chocolate and milk together until melted and smooth.

10. Spread the toasted coconut over the top of the pie and sprinkle with fresh sliced bananas.

11. Drizzle with the melted chocolate and dulce de leche. Dig in!


Nutrition Information:

Quickview
1106k Calories
11g Protein
81g Total Fat
87g Carbs
10% Health Score
Limit These
Calories
1106k
55%

Fat
81g
126%

  Saturated Fat
56g
351%

Carbohydrates
87g
29%

  Sugar
52g
58%

Cholesterol
144mg
48%

Sodium
429mg
19%

Alcohol
0.37g
2%

Caffeine
48mg
16%

Get Enough Of These
Protein
11g
23%

Manganese
2mg
104%

Copper
1mg
53%

Iron
8mg
48%

Magnesium
181mg
45%

Phosphorus
378mg
38%

Fiber
8g
33%

Potassium
855mg
24%

Vitamin A
1090IU
22%

Zinc
3mg
21%

Selenium
13µg
19%

Vitamin B6
0.29mg
14%

Vitamin B2
0.24mg
14%

Calcium
126mg
13%

Vitamin B3
2mg
12%

Folate
44µg
11%

Vitamin B5
0.93mg
9%

Vitamin E
1mg
9%

Vitamin B1
0.13mg
9%

Vitamin K
6µg
6%

Vitamin C
5mg
6%

Vitamin B12
0.35µg
6%

Vitamin D
0.85µg
6%

covered percent of daily need
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