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Just about every day of the year is apparently national something day, and according to … well, who knows who, March 2 is National Banana Cream Pie Day. To celebrate this — and to commemorate last month’s announcement of a new Dr. Seuss book, set for publication this year — we’ve composed a poem about the creamy, fluffy, banana-y confection. Check it out above, and if you happen to be a fan of the pie, make it at home using the recipe below, courtesy Gay Lea Foods.

THE ULTIMATE CHOCOLATE COCONUT BANANA CREAM PIE

Crust

– 1 1/2 cups all-purpose flour

– 1/3 cup each cocoa powder and granulated sugar

– 1/4 cup sweetened flaked coconut

– 1/2 tsp salt

– 3/4 cup cold, cubed Gay Lea Salted Butter

– 1 egg yolk

Filling

– 2 1/2 cups milk

– 2/3 cup granulated sugar

– 1/3 cup cornstarch

– 2 egg yolks, beaten

– 2 tbsp Gay Lea Salted Butter

– 1 tbsp vanilla extract

– 3 bananas, thinly sliced

– 1 canister Gay Lea Real Coconut Whipped Cream

– toasted coconut

Crust:

1. Pulse flour with cocoa, sugar, coconut and salt in a food processor. Pulse in butter until finely crumbed. Whisk egg yolk with 2 tbsp (30 mL) ice water; pulse into flour mixture until it clumps together.

2. Press dough evenly into the bottom and 1 1/2 inches (4 cm) up the sides of a 10-inch (25 cm) springform pan. Prick with a fork. Freeze for 15 minutes. Preheat oven to 375°F (190°C). Bake, on a lower rack, for 15 minutes or until set. Cool to room temperature.

Filling:

1. Whisk milk with sugar and cornstarch in a heavy saucepan set over medium heat. Bring to a boil, stirring often, until thickened. Whisk some of the hot milk mixture into egg yolks. Whisk back into remaining milk. Cook, whisking, for 1 minute. Remove from heat; stir in butter and vanilla.

2. Line cooled shell with bananas. Pour hot filling over top to cover bananas completely. Cool to room temperature; chill for at least 2 hours or up to 2 days. Just before serving, remove ring and arrange on serving platter. Pipe coconut whipped cream to cover custard completely and garnish with toasted coconut. Makes 8 to 12 servings.

Tips: To make individual pies: Divide dough between eight, 5-inch (12-cm) mini pie plates or foil pot-pie pans; pressing evenly into bottom and up sides. Arrange on a baking sheet; bake for 15 minutes. Cool to room temperature. Divide bananas and custard between the cooled shells. Chill until set. Garnish with whipped cream and toasted coconut.