Chocolate Coconut Banoffee Pie

Banofee Pie has been one of my favourites for as long as I can rememeber and I always make it to take to people's parties or houses if needed.

 

Filling

 

397g Can Caramel

100g Dark Chocolate

4 Bananas

 

For the Coconut Cream

 

400ml Can Coconut Milk

4 Large Egg Yolks

4 tbsp Caster Sugar

2 tbsp Plain Flour

1 tbsp Cornflour

2 tbsp Malibu

300ml pot Double Cream

 

For the Base

 

200g Pack Creamed Coconut (Roughly Chopped)

400g Bourbon Biscuits

 

 

To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don't have one, bash to the finest crumbs you can with a rolling pin). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.

 

To make the coconut cream, bring the coconut milk to almost a simer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth). Simmer for 2 minutes, then take off the heat and stir in the Malibu. Cool with a sheet of cling fim laid directly on the surface so a skin doesn't form.

 

 

Scrape the caramel into a pan with the chocolate, broken into chucks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chilli again to set - 1 hour at least.

 

When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently Spoon into a plastic food bag and chilli until ready to serve.

 

To Serve, snip off the end of the cream bag and pipe all over the pie. Bust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl