It is so good. I mean, I really did not expect it to turn out this good and be this pretty.
I thought it would be good, as I started to make the pie my idea just grew. And grew. Until I ended up with this pie.
The reason I made this pie was because of coconut cream. The other week I had made a dessert that I am so excited to share it is not even funny…..but I am waiting on that one, waiting for the right time which honestly could be tomorrow since I am so excited about it. Anyway, I had leftover coconut cream and even though I would eat this stuff with a spoon I thought I should share the deliciousness with family. I know how nice of me. Although, right now at this very second they are all pretty annoyed with me since I am kind of… in a mood. A frustrated mood, caused only by slow internet, a slow computer and technology failing me.
But I am trying to turn things around, so let’s continue talking about this pie.
First of all, the chocolate truffle layer. I decided to make this a pie solely because I did not want to sit and roll dozens and dozens of tiny balls and then stuff them with coconut banana cream. That just does not sound fun and I knew I wanted a chocolate truffle element. So pie it was!
Then the coconut banana cream that was originally going to just be coconut cream, but then I decided I wanted to make a new version of coconut cream. A coconut banana cream. Oh my goodness. This is my new favorite thing. Until tomorrow of course, when I tell you about my new favorite thing.
Then because dessert is always better with a drizzle of something I threw on a little chocolate drizzle and some Dulce de Leche. Best decision. Ever.
Oh, an did I mention this pie is totally no bake? Because it is, and it so easy and everyone loved it. It’s just perfect.
Now let’s eat pie!
