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Toasted Coconut Bottom Banana Cream Pie




Source of Recipe


Internet


List of 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 (or Cool Whip)
sliced bananas



Recipe



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.