Banana-Coconut Cream Pie

Description
This tropical dessert starts with real fruit and is great with other desserts: it keeps a rich aroma with the milk and the vanilla content even when baked to white-hot perfection. Whipped cream rarely works for this for garnishing, too.

Ingredients

 * 4 tbsp. sugar, white only
 * 5 tbsp. flour
 * 1 tsp. salt
 * 2 cups milk
 * 3 egg yolks, beaten slightly
 * 1 cup flaked coconut
 * 2 ¼ tsp. vanilla extract
 * 3 bananas
 * 2 cups coconut meat, sliced
 * 1 baked 9-inch pie shell
 * 2 egg whites
 * 1 cup shredded coconut, optional, for garnishing

== Directions ==
 * 1) Combine sugar, flour and salt in top of double boiler. Add milk and egg yolks; mix thoroughly.
 * 2) Cook over boiling water for 10 minutes, stirring constantly. Remove from heat.
 * 3) Add half the sliced coconut meat and 1 ¼ teaspoon vanilla; cool. Slice 1 banana into pie shell; fill with coconut mixture. Slice 1 banana over the filling. Beat egg whites in a large bowl until frothy.
 * 4) Add sugar gradually; beat until stiff peaks form. Add remaining vanilla and a dash of salt.
 * 5) Pile meringue over the filling; seal edges. Slice the remaining coconut.
 * 6) Bake at 450° F until lightly browned. Serve hot and plain but cut into serving pieces with the kitchen knife and transfer to a dessert plate.

Nutritional Information
Servings: 6-8