Slice half a banana on an angle,
place on top of pie leaving a border around the edge, top with half the whipped coconut cream and smooth to cover slices.
Carefully flip the pie crust and parchment paper over
on top of the pie dish and slowly peel off the parchment paper.
As a
cherry on top of the pie, I also finally got to meet several of my fellow bloggers which I didn't get a chance to meet yet.
When your dough is the size you need to cover your pie plate, place the pie plate upside
down on top of the pie dough.
To prepare the filling, wash and slice fresh strawberries and
layer on top of pie crust until crust is covered.
To prepare the filling, wash and slice fresh strawberries and layer
on top of pie crust until crust is covered.
Carefully turn over and flip the crust
on top of the pie plate, don't worry if it tears a bit, this dough is very forgiving!
If desired, pipe extra whipped topping
on top of pie then drizzle with chocolate syrup and top with chopped peanuts and candy bar pieces.
To transfer the crust to the pie pan, gently flip the parchment or wax paper
over on top of the pie pan and slowly pull away the parchment while forming the crust into the pie pan.
Cracks on top of the pie are ok, don't get upset if your pie shows a crack, usually they vanish once the pie its out of the oven, cools off and settle a bit.
Using a large star tip, you can swirl a
ring on top of the pie that can be filled with stars of meringue and then torched.