2/3 cup white sugar
1/4 cup cornstarch
1 small baking soda
3 tablespoons vegetable oil
1/4 cup fresh banana, mashed
1 small handful frozen strawberries with pulp
2 egg whites
2 3/4 cups buttermilk biscuits
1 cup shredded coconut
1 cup crushed saltine crackers
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine sugar, cornstarch, and 1/2 teaspoon of the remaining sea salt, just enough to coat. Stir in vegetable oil, bananas and frozen strawberries.
Divide dough into three equal portions. Form a ball about the size of golf ball, wrap in plastic and refrigerate.
Heat biscuits in preheated oven for 5 minutes, then cut in top of deep dish pie crusts until well coated. Pinch edges and remove from oven with a little water. Carefully push tight center from bottom of pastry-lined crust into pan. Spread bottom of pastry shell with banana mixture and sprinkle biscuits on top, covering completely.
Drizzle egg white and mixture over biscuits. Spread top layer of chocolate and banana mixture over bottom layer of pie layer and brush top of pastry shell with remaining mixture. Season top of pastry shell with salt. Refrigerate for 1 hour or until completely set in center. Slice onto pizza plate with silver florchware.