Posted 6-24-98 Sue Freeman
Source: Taste of Home
Coconut Banana Cream Pie
3 cups coconut
7 Tbl. butter
3/4 cup sugar
1/4 cup flour
3 T cornstarch
1/4 t salt
3 cups light cream
4 egg yolks, lightly beaten
2 tsp. vanilla extract
2 large firm bananas sliced
Whipped cream and sliced bananas (optional)
Preheat oven to 350° F.
In a skillet, saute coconut in butter until golden. Press all but 2 tablespoons into pie plate going up the sides of the plate. Bake at 350 for 7 minutes.
In a saucepan, combine sugar, cornstarch, flour, salt.
Gradually add cream and bring to a boil. Cook and stir constantly for 2 minutes. Add a small amount to egg yolks to temper them, return all of that to the mixture in the
pan and cook for 2 minutes.
Remove from heat and add vanilla. Cool to room temperature.
Place bananas into the crust. Cover with cream mixture.
Chill until set, about 2 hours. Sprinkle with reserved coconut. Garnish with whipped cream and bananas if desired.