Coconut Banana Cream Pie
The best of both worlds!
The coconut crust is a wonderful complement to this banana cream pie. You will need to watch the crust as it bakes make sure it doesn't brown too quickly. MY FAVORITE!! This pie would also be wonderful with a regular pie crust. Sorry I don't yet have a picture of this. But please, make one and share the photo! :)
7 T butter
3 cups flaked coconut, sweetened
3/4 cup sugar
1/4 cup All purpose flour
3 T cornstarch
1/4 tsp salt
3 cups half & half Cream
4 eggs yolks, lightly beaten
2 tsp vanilla extract
2 large firm bananas
Whipped Cream and sliced bananas for topping, optional
In a skillet, melt butter over medium heat. Saute coconut until golden. Set aside 2 tablespoons for topping.Press remaining coconut onto the bottom and up the sides of a greased 9" pie pan. Bake at 350' for 7 minutes. In a saucepan, combine the sugar, flour, cornstarch and salt. Gradually add cream and bring to boil. Cook and stir for 2 minutes. remove from heat. Stir a small amount into egg yolks. Return to the pan, cook for 2 minutes. Remove from the heat; add vanilla. Cool to room temperature. Place bananas in the crust. Cover with cream mixture. Chill until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Store leftovers in the refrigerator. Yield: 6-8 servings.
NOTES: Making homemade pudding takes a lot of constant stirring. Be prepared that it will take a few minutes to thicken- but don't worry- it eventually will.
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