Coconut Banana Cream Pie

Step 1

Spray a 9 inch pie plate with nonstick cooking spray & set aside.

Step 2

In a large skillet, melt butter. Add coconut and continue to cook over medium heat until coconut just turns golden brown. Press the coconut into prepared pie plate. Chill 30 minutes.

Step 3

In a small bowl, whisk together the egg yolks, ¼ cup granulated sugar, cornstarch, salt, and flour. Slowly whisk in 1 cup of half and half.

Step 4

In a medium saucepan, combine the remaining half & half and ½ cup sugar and bring just to a boil medium heat. Slowly stir in the egg mixture and continue to cook, stirring constantly until thick & bubbly.

Step 5

Remove from heat and add food coloring (if using), 2 teaspoons of vanilla and 1 ½ cups of coconut, stirring until evenly combined. Pour into a bowl and cover the surface with plastic wrap (Plastic should be directly on the surface of the warm custard). Refrigerate for 4-6 hours.

Step 6

Whip the heavy cream in a chilled bowl until soft peaks form. Add the powdered sugar and vanilla and continue to whip until peaks are just stiff.

Step 7

Layer sliced bananas in cooled crust. Pour chilled filling over bananas. Spread whipped cream over the top and shape it into a decorative mound. Sprinkle The top evenly with ½ cup toasted coconut and serve immediately