Banana-Chocolate-Coconut Cream Pie

1- 1/4 c All-purpose flour
1/2 t. Sugar
1 pinch Salt
1/4 C. Vegetable shortening PLUS 1 T. Vegetable shortening
1/4 C. Ice water (approximate)

FILLING
1 C. Heavy cream
6 oz. Semisweet chocolate -coarsely chopped
1 pinch Salt
3 lg. Ripe bananas sliced 1- 1/2" thick CROSSWISE, not diagonally
1- 1/4 C. Milk
1/4 C. Sugar
2 T. Plus 2 t. cornstarch
2 lg. Egg yolks
1/2 C. Shredded sweetened coconut
1/4 t. Pure vanilla extract
2 C. Banana Brittle-recipe below

BANANA BRITTLE
2 T. Unsalted butter
1 T. Vegetable oil
5 T. Sugar
3 med Semi-ripe bananas very -thinly sliced CROSSWISE
3/4 t. Cinnamon
1/4 C. Minced unsalted peanuts

Instructions:
Preparing the Pastry: 
1. In a bowl combine the flour sugar and salt. Cut in the shortening until the mixture resembles coarse meal. Add the water and stir just until the dough comes together. Shape into a disk cover with plastic wrap and refrigerate until chilled at least 30 minutes or overnight.
2. Preheat the oven to 375°. On a floured surface roll out the dough to an 11" round. Transfer to a 9-inch pie plate. Trim the overhang to 1/2", fold it under itself and crimp decoratively. Freeze until firm about 10 minutes. Bake the pie shell for about 25 minutes, or until golden. Let cool on a rack.

Preparing the Filling:
3. In a small saucepan, heat the cream just until boiling. Remove from the heat and stir in the chocolate until melted. Transfer to a bowl and add the salt. Refrigerate, stirring often, until cooled and thickened ( about 45 minutes). Arrange the banana pieces vertically on the pie shell in concentric circles. Pour the chocolate mixture over them and refrigerate until firm ( about 2 hours).
4. Meanwhile, heat the milk in a heavy saucepan. In a bowl, combine the sugar and cornstarch. Stir in the egg yolks then whisk the mixture into the milk. Whisk over low heat until the custard thickens and almost boils ( about 4 minutes). Transfer to a bowl, add the coconut and vanilla, and let stand until cooled, stirring occasionally. Refrigerate until chilled ( about 20 minutes).
5. Spread the coconut custard over the pie and refrigerate until firm ( about 2 hours). Just before serving arrange the Banana Brittle over the top of the pie.

BANANA BRITTLE:
This sweet crunchy brittle makes a fun snack on its own or a clever decoration for sundaes cakes and pies. Preheat oven to 350°. On a large baking sheet melt the butter in the oil. Spread to coat the pan evenly and sprinkle with 3 T. of the sugar. Cover with the banana slices in a slightly overlapping layer. Sprinkle with the remaining 2 T. sugar, then the cinnamon and peanuts. Bake for about 20 minutes or until the slices around the edge are crisp and golden. Let cool slightly so they firm up. Transfer the browned slices to a plate and bake the remaining slices for about 3 minutes or until browned. (MAKE AHEAD): The brittle can be wrapped in wax paper and kept in an air-tight container for up to 5 days. 

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