Yield: 6-8 servings
Genny's StoryI love Coconut Cream Pie and Banana Cream Pie. Combining the two makes the best of two worlds. This recipe is tried and true. You won't be disappointed...I promise.
butter or margarine
all purpose flour
egg yolks, lightly beaten
large firm bananas, sliced
optional: whipped cream
1In a skillet, saute coconut in butter until golden. Press all but 2 tablespoons into the bottom and up the sides of a greased 9" pie plate. Bake at 350 for 7 minutes.
2In a saucepan, combine the sugar, flour, cornstarch and salt. Gradually add cream and bring to a boil. Cook and stir constantly for 2 minutes. Add a small amount to egg yolks. Return all to pan; cook for 2 minutes. Remove from heat; add vanilla. Cool to room temperature.
3Place sliced bananas in the crust. Cover with cream mixture. Chill until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas.