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1
Butter almond crust:
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2
Cut the stick of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.
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3
Combine flour, roasted almonds, salt and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.
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4
Remove dough from machine and place in a mound on a clean surface. Gently shape into 1 disc. Knead the dough just enough to form the disc, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disc and wrap it in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
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5
Remove the crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling-pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
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6
Freeze the crust it for at least a half hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.
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7
Pre-heat your oven to 350u00b0F. When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights. Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 5 minutes, until the crust is golden. Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.
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8
For the filling:
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9
Pre-heat oven to 250 degrees F (120 degrees Celsius). Mix condensed milk with the smashed bananas, lemon juice and egg yolk. Pour the mixture in the pre-baked pie crust and bake for about 30 minutes. Take from oven, spread the Nutella on top or make decorations with a pastry bag. Sprinkle the coconut flakes on top of the Nutella spread, turn the oven to broil and insert the pie pan for about 5 additional minutes until the coconut is golden brown (be careful to not burn the pie at this point).
