banana chocolate mousse pie with coconut crust

Pies. I have such struggle-bus relationship with pies. Specifically the crust which is the heart and soul of a pie. I either overwork it, burn it or, end up with a soggy bottom. Sometimes all three occur. But worst of all, I HAVE WARM HANDS!

But this pie ended up being my first success. In my eyes, anyway. I’m sure the Paul Hollywoods of the world would tear it apart but, damnit! I stand by this pie. Enough to share the recipe with you. A butter/lard crust that I made with coconut oil instead of shortening and filled with a whipped chocolate mouse that envelops layers of thinly sliced banana.

It’s the perfect Spring/Summertime pie. I encourage you to make it and share it with your friends and loved ones as soon as we are allowed. The coconut aspect of this recipe is subtle and compliments the banana and chocolate very nicely. You could up the ante with this by topping with shaved coconut OR adding a few drops of coconut extract to the crust. Both would be fine, but I preferred the hint of coconut that came through after the punch of banana.

Before we get into this recipe, the key here is keeping it COLD. You want cold butter, cold coconut oil, cold hands, and a cold metal mixing bowl and whisks for the filling. I even kept a frozen container of chicken stock next to me to take the chill off my hands, which I address in the recipe below.

CRUST INGREDIENTS:

  • 1 1/4 cups all purpose flour- plus more for dusting
  • 1/4 cup coconut flour
  • 1/2 tsp kosher salt
  • 1/2 tsp coconut sugar
  • 1/4 coconut oil, chilled
  • 5 tbsp cold unsalted butter, cubed (approx 1/2 inch cubes)

FILLNG INGREDIENTS:

  • 2 cups cold heavy cream
  • 1/4 cup cocoa powder
  • 1/2 cup powdered sugar
  • 2 bananas, thinly sliced
  • cold metal bowl

In a food processor, pulse the flour, salt, and sugar. Add the shortening and butter and pulse until pea-sized pieces remain. Drizzle in 3 tablespoons of ICE COLD water and pulse until the dough is crumbly in appearance but sticks together when pinched. You can add up to 2 more tablespoons of ice water if needed.

Remove the dough and form into a disk. Work quickly without messing with the dough too much. If you find your hands are on the warmer side, find something in your freezer and keep it on stand by to hold periodically. Let the wrapped dough chill for at least one hour in your fridge- up to overnight.

Preheat oven to 425. Rollout dough on a lightly floured surface until approx 11inches round (in order to fit in a 9 inch pie dish.) Transfer the dough and gently press into the dish and trim the crust. Using a fork, prick the dough about 10 times- the part of the dough that is base of the crust. TIP: Place the pie dish on a cookie sheet- it makes taking the pie in and out of the oven a lot easier.

Cover the crust with a sheet of parchment paper and fill with pie weights (or dried beans, in my case) to prevent the crust from rising as you bake. Bake with the weights for 15 minutes.

Remove the pie from the oven, remove the paper and weights, and bake for an additional 12-15 minutes, or until the crust is a lovely golden color. Remove from the oven and let cool completely on a wire rack. DO NOT COOL on top of your oven. It’s still hot, after all.

Now for the filling…

Before you make your filling, you should have put your metal bowl and whatever beater/whisk attachment you’re going to use in your fridge for at least 15 minutes. I ended up doing mine overnight as I wanted to make my cream/mousse filling the next day. (I used a hand mixer.)

Add cold cream to the bowl and sift in sugar and cocoa. Whisk the mixture on low to incorporate the sugar and cocoa then whack up to medium then high. Beat until stiff peaks form, about 4 minutes. The colder everything is, the faster this comes together.

To assemble your pie, take your completely cooled pie crust and perfectly whipped filling and begin layering. Start with a layer of mousse, careful not to work the filling too much as you want to keep all that air you incorporated into the cream, ensuring it is as fluffy as possible. Glide to the edges of the pie crust using a spatula. Place a layer of thinly sliced bananas on top of the cream. Repeat once more and to finish, add a decorative layer of sliced bananas on top.

Place in the fridge until ready to serve!

2 thoughts on “banana chocolate mousse pie with coconut crust”

  1. That looks wonderful! I have never made a pie crust in my life and I think you have inspired me! But see…I LIKE a soggy bottom, so I bet I’d be shooting for all the wrong things with my crust. I will never get a Paul Hollywood handshake!

    Liked by 1 person

Leave a Reply to mlleghoul Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s