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1
In a bowl combine the flour, sugar, and salt.
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2
Cut the shortening until the mixture resembles coarse meal.
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3
Add the water and stir until the dough comes together.
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4
Shape into a disk, cover plastic wrap and refrigerate chilled, at least 30 minutes overnight.
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5
Preheat the oven to 375.
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6
On a floured surface, roll out the dough to an 11-inch round.
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7
Transfer 9-inch pie plate.
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8
Trim the overhang to 1/2 inch, fold it under itself and crimp decoratively.
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9
Freeze the pie shell until firm, about 10 minutes.
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10
Bake the pie shell for about 25 minutes, or until golden.
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11
Let cool on a rack.
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12
In a small saucepan, heat the cream just until boiling.
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13
Remove from the heat, stir in the chocolate until melted.
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14
Transfer to a bowl and add the salt.
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15
Refrigerate, stirring often until cooled and thickened, about 45 minutes.
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16
Arrange the banana pieces vertically in the pie shell in concentric circles.
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17
Pour the chocolate over them and refrigerate until firm, about 2 hours.
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18
Meanwhile, heat the milk in a heavy saucepan.
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19
In a bowl, mix the sugar and cornstarch.
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20
Stir in the egg yolks, then whisk the mixture into the milk.
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21
Whisk until the custard almost thickens and almost boils, about 4 minutes.
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22
Transfer to a bowl, add the coconut and vanilla and let stand until cooled, stirring.
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23
Refrigerate until chilled, about 20 minutes.
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24
Spread the coconut custard over the pie and refrigerate until firm, about 2 hours.
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25
Just before serving, arrange the Banana Brittle over the top of the pie.
