Banana Cream Pie with Hazelnut Crust

This recipe is compiled of three different recipes found online. This is a no-cook banana cream pie with a layer of chocolate, hazelnut crust, and a coconut cream topping (instead of whipped cream). Neither of us has ever made a banana cream pie, but it sounded good so we thought we would give it a try. While also making it one of a kind!
Now this pie was not made without any faults, we mistakenly used coconut milk with the pudding mix in the filling and then realized that the microscopic font on the base of the box said to use only real milk. So the consistency ended up being runnier and we had to store it in the freezer before serving.

Note that for the coconut cream topping the canned coconut must sit in the fridge for at least 4 hours!

Hazelnut Crust:
1 1/2 cup Whole Hazelnuts
4 Tbsp Butter (melted)
3 Tbsp Sugar

Directions:
Toast the hazelnuts in the oven for 10 minutes at 350 degrees. Cool slightly then rub the skins off with your fingers or a towel. Place the nuts in a food processor and pulse until coarsely chopped. Add the sugar and process until the nuts are finely chopped, but not greasy. Then combine the nut mixture with the melted butter and pat into the bottom of a 9" pie pan.
Bake at 350 degrees for 10 minutes. Allow to cool.

Now for the layer of chocolate:
2 (1 oz) squares of semisweet chocolate (we ended up using dark chocolate squares)
1 Tbsp Milk (we used coconut milk)
1 oz of Butter

Directions:
Fill the bottom of a sauce pan with water and place a glass bowl over it making sure that the bowl does not touch the water. Place on low heat and add the chocolate squares and the milk. Allow to partially melt and then add the butter. Make sure to continuously stir, once melted remove from the heat and continue to stir as it cools slightly. Then pour over the hazelnut crust and spread the chocolate evenly along the bottom and the sides.
This is the pie once we added the layer of bananas:

 Filling:
2 Bananas, sliced
1 1/2 cups cold Milk (Do not use coconut milk instead-we made this mistake)
1 (3.5 oz) package of Instant Vanilla Pudding

Directions:
Arrange the banana slices over the chocolate. Pour 1 1/2 cups milk into a large bowl. Add the pudding mix and beat with a whisk for 2 minutes. (the instant pudding we bought also wanted us to let it sit for 5 min and then whisk once again). Spoon over the banana slices and spread evenly.

Vegan Coconut Cream:
1 1/2 cups Full Fat Coconut Milk
1/3 cup Powdered Sugar (or to taste)
1-4 Tbsp Coconut Flour (or tapioca flour) Add 1 Tbsp at a time.(we ended up using only 2 Tbsp)
1 Tbsp Vanilla Extract to taste 

Directions:
Open the cans of coconut milk and transfer to a glass or metal bowl. Cover with a lid or plastic wrap and refrigerate at least 4 hours, or overnight.
Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy. Gradually beat in the powdered sugar and coconut (or tapioca) flour, 1 or 2 Tbsp at a time testing for flavor and consistency. Use a rubber spatula to transfer onto the top of the banana cream pie.
We topped the pie with toasted flaked coconut (350 degrees for about 5 minutes).

The flavor of this pie turned out perfectly! Everyone enjoyed it even though the consistency was not up to par. The hazelnut crust adds a nice contrast to the sweeter pudding filling and the pudding begins to take on the banana flavor really well. And the coconut cream topping was a nice substitute for the typical sweet whipped topping. Overall this is a pie that we will make and share again!