In preparation for the first-ever Patch Holiday Bake-Off on Dec. 2, we've asked local chefs to share their favorite dessert recipes. Send in your favorite holiday dessert recipes to kellyd@patch.com. Here, chef Luis Carrillo of Iron Springs Pub and Brewery shares with us his lighter-than-air Chocolate Banana Cream Pie recipe.

For 14 years, Chef Luis, as he likes to be called, worked his way through the ranks with the Lark Creek Restaurant Group and honed his craft with noted Bay Area chefs. He spent five years as sous chef with the Ross Valley Brewing Company before taking the reins at Iron Springs when it opened more than six years ago.

Chef Luis loves bananas (plantains, too!) and this pie is his favorite because the combination of chocolate, coconut milk and bananas is absolutely irresistible. 

"It's a little slice of heaven," Chef Luis said.

Chocolate Banana Cream Pie

Part 1-

Filling:

½ cup coconut milk

¾ cup whole milk

1 teaspoon vanilla

1 cup sugar

4 egg yolks

2 tablespoons cornstarch

2 pounds bittersweet chocolate, broken into chunks

Mix all above ingredients together in a double boiler over low heat until all blended. Set aside.

Part 2-

Pie Crust:

½ cup panko bread crumbs

¼ cup brown sugar

½ stick butter

Blend together and roll out onto a spring form pie pan. Bake lightly to form the crust. Cool completely.

Part 3-

Cream and Banana Layers:

3-4 sliced fresh bananas

½ cup heavy cream

2 tablespoons sugar

pinch (1/8 teaspoon) vanilla

On a chilled crust, add 3-4 sliced bananas. Pour the chocolate mixture over the bananas and let set in the refrigerator at least four hours or overnight.

When chocolate has set, whip the heavy cream with the sugar and vanilla. Whip until cream forms stiff peaks. Spread cream over chocolate.

Return to refrigerator and let set at least another hour before removing from pan.