Banana-Coconut Cream Pie

Description

This tropical dessert features three different forms of coconut which lend it a nutty sweetness.

Ingredients

• 4 tbsp. sugar
• 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.

Additional Information

Servings: 6-8