Ingredients:
- 3 cups flaked coconut
- 1/2 cup butter or margarine
- 3/4 cup sugar
- 1/4 cup flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 cups half-and-half
- 4 egg yolks, lightly beaten
- 2 teaspoons vanilla extract
- 2 large firm ripe bananas, sliced
- whipped cream
- sliced bananas
Preparation:
Directions for coconut banana cream pie.Melt margarine in a large skillet over medium low heat; add coconut and sauté until golden brown. Reserve 2 tablespoons of coconut mixture and press the rest into bottom and up sides of greased 9-inch pie pan. Bake at 350° for 7 minutes.
In saucepan, combine sugar, flour, cornstarch, and salt. Gradually add cream; bring to boil. Continue to cook, stirring constantly, for 2 minutes. Add small amount of the hot mixture to thelightly beaten egg yolks. Return egg yolk mixture to rest of the sugar mixture in pan and cook for 2 minutes. Remove from heat; add vanilla extract. Cool mixture to room temperature.
Place bananas on coconut crust. Cover with cooled pie filling mixture. Chill until set, about 2 hrs.
Sprinkle with reserved coconut and garnish with banana slices and whipped cream.
More Banana Cream Pie
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