Coconut and Banana Cream Pie

For the pastry: sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.

Heat the oven to 190°C (170° fan)375°F gas 5. Grease a deep 23cm|9" springform tin or flan dish.

Roll out the dough on a floured surface and line the dish. Prick the base of the pastry case several times with a fork. Bake for 10 minutes.

Reduce the oven temperature to 170°C (150° fan) 325°F gas 3.

For the filling: mix together the coconut, brown sugar and flour. Stir in the eggs and milk and mix well.

Slice the bananas and stir into the mixture

Pour into the pastry case and bake for 40-50 minutes until golden. Cool completely in the tin.

Whisk together the milk, sugar, cornflour and salt in a pan. Bring to a simmer (do not boil) and cook, whisking constantly for 3-4 minutes. Remove from the heat.

Whisk 1/4 of the hot milk mixture into the egg yolks, then whisk in the remaining milk mixture.

Pour through a sieve into a clean pan and cook over a medium heat, whisking constantly for 2-3 minutes until the custard is thick. Transfer to a bowl, and cover with cling film, pressing it directly onto the surface to prevent a skin from forming. Leave to cool, then chill for 40 minutes.

Whisk the chilled custard and spread evenly over the filling. Sprinkle with the chopped chocolate. Chill for 1 hour.