This pie was a hit at our Christmas dinner yesterday. It was much easier than I thought it would be and looked so pretty. Oh, and it was delicious too!
Coconut Banana Cream Pie
3 C. flaked coconut
7 T. butter
3/4 C. sugar
1/4 C. flour
3 T. cornstarch
1/4 tsp salt
3C half and half cream
4 egg yokes, slightly beaten
2 tsp vanilla extract
2 large firm bananas, sliced
Whipped cream and banana for garnish if desired.
In a large skillet, saute coconut in butter until golden. Reserve 2 tablespoons for garnish.
Press the remaining toasted coconut into the bottom and up the sides of a greased 9 inch pie plate. Bake at 350 degrees for 7 minutes. Cool on a wire rack.
For the filling, combine the sugar, flour, cornstarch and salt in a large saucepan.
Stir in the cream until smooth. Cook and stir over medium high heat until thickened and bubbly. Reduce heat; cook 2 minutes longer.
Remove from the heat and stir a small amount of hot filling into the slightly beaten egg yokes. (reserve the whites for another use). Return all to the pan and stir constantly.
Bring to a gentle boil and cook, stirring for another 2 minutes.
Remove from the heat and gently stir in the vanilla.
Cool to room temperature without stirring.
Place the sliced bananas in the crust. Cover with the cream mixture. Refrigerate until set, about 2 hours.
Sprinkle the reserved coconut. Add whipped cream and bananas if desired.