Since today is national pie day, I thought I would get in the spirit and bake a little pie. I mean that literally. A 9 inch pie is just too much for just us without company coming over, so I made 12 mini pies so we could give some away. With a pie crust in the freezer (see, things like this do come in handy), and a regular muffin tin, this was quite quick to put together. If you don’t have a large, round cutter, you can flip a small bowl over and use that as your template. The crust should only come halfway up the sides of the muffin cup, unless you want a very deep dish pie.
So, do you part and bake a pie today… or at least eat one. Bake On!
Chocolate Banana Coconut Pie
Makes one 9 inch pie or 12 small pies
You will need one recipe for flaky pie dough. (you will need 1/2 this recipe)
3/4 Cup (6 oz) heavy cream
6 Ounces Bittersweet chocolate
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Chop the chocolate into small pieces and place in a heatproof bowl. Heat the cream until almost boiling and then pour over the chocolate. Let this sit for 3 minutes. Whisk together until smooth and creamy (this will take less than a minute), then stir in the extracts until well blended. Set aside to set up for 30 minutes (my pie crust was thawing during this time).
*Preheat your oven to 350F*
1/4 Cup (2 oz) unsalted butter, softened
1/2 Cup (4 oz) dark brown sugar
1/2 Cup (4 oz) granulated sugar
1/2 Cup (4 oz) whole milk
2 small, very ripe bananas, mashed
1 teaspoon pure vanilla
1 1/2 Cups (6 oz) sweetened shredded coconut
Beat the butter and sugars together until light and fluffy. Add the egg, milk ,mashed bananas, and vanilla and beat on medium speed for 3 minutes. It will look slightly curdled- don’t worry. Stir in the coconut. Set aside.
Roll out you pie to 1/8 inch thickness and cut out twelve 4 inch circles. Press each circle into a muffin space so it is evenly and firmly in the bottom well. It will be halfway up the sides.
Drop a tablespoon’s worth of the chocolate ganache into each little pie shell.
Cover with a very large spoonful (about 1/4 cup) of the coconut filling. When you use up all of the filling, each of your little pie shells will be very full. That is what you want; the filling will settle as it bakes.
Place in your preheated oven and bake for 20 minutes . Let cool completely. Run a sharp knife around the edges to loosen before taking them out of the pan.