Coconut Banana Cream Pie

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.

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