200 grams 70% heavy cream
115 grams kosher or Lima dark chocolate, chopped
1 pinch sea salt
150 grams cold unsalted butter
235 grams all-purpose flour
4 grams kosher salt
115 grams heavy cream
170 grams whole milk
60 grams desiccated coconut, toasted dark
½ vanilla bean, split and seeded
½ teaspoon kosher salt
200 grams coconut milk
1 tablespoon unsalted butter
2 large eggs, lightly beaten
115 grams sweetened condensed milk
40 grams all-purpose flour, sifted
100 grams turbinado sugar (or substitute jaggery or coconut sugar)
200 grams ripe bananas
15 grams unsalted butter
60 grams dark brown sugar
Kosher or Lima sea salt
For the Chocolate Cream:
Bring the cream to a rolling boil. Pour the boiling cream over the chopped chocolate in a bowl and let stand 5 minutes; whisk until smooth. Add a pinch of salt to the chocolate mixture and whisk to incorporate. Pour the Chocolate Cream into a glass container. Cover the container with plastic wrap and let it stand at room temperature in the coolest part of your kitchen overnight (or 12 hours), without moving, handling, or agitating.
For the Pie Dough:
Grate the butter on a large-holed cheese grater and freeze for 1 to 3 hours, until completely frozen. In the bowl of a stand mixer fitted with a paddle attachment, combine the all-purpose flour and the kosher salt. Mix for a few seconds. Add the butter all at once and mix for about 2 minutes. Slowly add ice water, as needed, until the dough looks shaggy. Turn the dough out onto a lightly floured surface and press gently into a flat, round disk. Double-wrap the dough disc in plastic wrap. Refrigerate for 2 to 4 hours. Remove the dough from the refrigerator, and on a lightly floured surface, or between two sheets of parchment paper, roll it into an even circle to line a pie plate. Line the pie plate with the dough, allowing at least ½-inch of dough to hang over edge. Freeze the pastry shell for at least 1 hour. Preheat oven to 400ºF. Fill the pie shell with pie weights, and blind bake the pastry shell until it’s a dark golden brown color. Remove the pie weights and continue to bake for a few more minutes, or until the entire surface of the shell is golden. Allow the pre-baked pie crust to cool to room temperature.
For the Coconut Pastry Cream:
In a 3-quart non-reactive, heavy bottomed saucepan, combine the cream, milk, toasted coconut, vanilla bean, kosher salt, and 100 grams coconut milk. Cook on low to medium heat until simmering. Whisk the simmering ingredients, remove from the stovetop, and let the mixture sit at room temperature for 1 hour. In a small saucepot, cook the butter on medium heat until it turns dark brown and just starts to smoke. Transfer to a heat-proof bowl and refrigerate until hardened. In a medium-sized bowl, combine the eggs, 100 grams coconut milk, and sweetened condensed milk; whisk until smooth. In another medium-sized bowl, combine the flour and turbinado sugar and whisk until the mixture is uniform. Create a well in the center of the bowl. Return the vanilla-milk mixture to a boil and strain through a fine-mesh sieve, pressing on the solids to get as much liquid as you can muster. Pour half of the hot vanilla-milk liquid into the well of dry ingredients. Whisk thoroughly, starting from the inside and moving out, until no lumps remain. Pour the other half of the hot vanilla-milk liquid into the egg-coconut liquid, while whisking constantly. Return both mixtures to the original saucepot. On low to medium heat, cook the mixture until it is thick and boiling, whisking constantly. Remove the cream mixture from the heat and add the chilled browned butter, whisking constantly. Season the mixture with an additional dash of vanilla extract, kosher salt, sugar, or a pat of butter, if desired. Transfer the mixture to a heat-proof bowl and cover with a sheet of plastic wrap to prevent a skin from forming. Allow the Coconut Pastry Cream to cool and refrigerate until chilled.
For the Caramelized Bananas:
Peel and slice the bananas into ½- to ¾-inch pieces. Melt the butter over medium heat in large skillet until hot. Sprinkle the brown sugar into the skillet and stir with a wooden spoon. Add the bananas and sauté over medium-high heat, stirring frequently, until the fruit is completely cooked. Cool the bananas to room temperature and season with a dash or two of salt.
To Assemble and Serve:
Spread the Caramelized Bananas onto the bottom of baked pastry pie shell in a flat, even layer. Spread the Chocolate Cream over the Caramelized Bananas and chill or freeze briefly until the chocolate has just set. Spread the Coconut Pastry Cream over the Chocolate Cream. Dollop whipped chantilly cream on top of the assembled pie. Sprinkle toasted coconut over the whipped cream. Wrap the pie lightly with plastic wrap and refrigerate for 12 to 24 hours before slicing. The pie will keep for 4 days refrigerated.