Michelle Auriana Simmons’ Mamanem pie

For the crust

1 1⁄2 cups vanilla wafer crumbs (about ¾ box of wafers)

2 tablespoons granulated or packed brown sugar

6 tablespoons butter, melted

½ cup cocoa powder

¼ cup cornstarch

1½ cups sugar

¼ teaspoon salt

3 large egg yolks, beaten

1 teaspoon pure vanilla extract

2 cups milk

For the caramelized bananas

3 tablespoons unsalted butter

½ cup brown sugar

2 bananas, sliced into ½ inch thick rounds Pinch of salt

1 teaspoon pure vanilla extract

1⁄4 cup dark rum, optional

For the whipped coconut cream topping

1 14-ounce can full-fat coconut milk, chilled overnight or 24 hours if time permits

¼ cup confectioners’ sugar, plus more to taste

2 teaspoons coconut extract

1 teaspoon pure vanilla extract

For the toasted coconut flakes

¼ cup coconut flakes, sweetened or unsweetened

To make the vanilla wafer crust

1. Heat oven to 350 degrees F. In the bowl of a food processor fitted with a blade attachment, pulse vanilla wafers to a fine crumb. Add sugar and melted butter and pulse until crumbs are moistened.

2. Press evenly onto the bottom and sides of an ungreased 9-inch pie dish.

3. Bake until crust becomes golden brown, about 8-10 minutes. Cool completely and refrigerate until chilled and ready to fill.

To make the chocolate filling

1. Using a medium saucepan over medium heat, whisk together cocoa, cornstarch, sugar and salt. Add beaten egg yolks and vanilla, whisk to combine. Place pan over medium high heat and gradually whisk in milk. Continue to cook, whisking frequently, until mixture is smooth and thickened.

2. Remove from heat and allow to cool slightly, about 3 minutes.

3. Pour chocolate filling into prepared pie shell. Refrigerate at least one hour.

To make the caramelized bananas

1. Using a large sauté pan over medium high heat, heat butter. Add brown sugar, stirring until incorporated. Add bananas, salt and vanilla, cook one side until the bottom of the bananas are caramelized and golden brown, about 3–5 minutes. Turn banana slices and cook for 1–2 minutes more. Add rum and flambé, if desired. Cook until rum is reduced.

2. Remove pan from heat, allow bananas to cool 10 minutes. Place two layers of banana on top of chilled chocolate filling and return to refrigerator. Chill at least 30 minutes.

To make the whipped coconut cream topping

The fat in chilled coconut milk separates from the liquid and solidifies on the top surface. After chilling, open the can and scoop only the solid layer on top. Do not shake or overturn the can as this may unsettle the top layer. Reserve remaining liquid for another use.

1. Using an electric handheld or stand mixer fitted with a whisk attachment on medium high speed, whip the coconut cream, confectioners’ sugar and coconut and vanilla extracts until fluffy and soft peaks form.

2. Using a spatula spread whipped coconut cream onto pie or place in a pastry bag with a piping tip and decorate top of pie. Chill for at least 30 minutes.

NOTE: For a topping with more height, you may add readymade whipped topping or whipped cream to the coconut cream.

To make the toasted coconut flakes

Sweetened coconut flakes will take less time to toast so adjust time accordingly and keep a watchful eye. Heat oven to 325 degrees F. Spread coconut flakes on baking sheet in an even layer. Bake until fragrant and golden brown, about 8 minutes, stirring halfway through baking time. Allow to cool and sprinkle evenly over whipped coconut cream topping.

Makes 8 slices

Nutrition information per serving: 626 calories, 45% calories from fat, 31g fat, g 21saturated fat, 117mg cholesterol, 83g carbohydrates, 66g total sugar, 54g added sugar, 6g protein, 203mg sodium, 2g fiber