Coconut Banana Cream Pie

• Vegetarian

• Produce

  • 2 Bananas, firm but ripe, peeled and cut into 1/2 thick slices

• Refrigerated

  • 4 Egg yolks

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 3 tbsp Cornstarch
  • 1 Food coloring *optional, yellow
  • 3/4 cup Granulated sugar
  • 3 tbsp Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 3 cups Coconut, sweetened flaked
  • 1 1/2 cup Flake coconut, sweetened
  • 1/2 cup Flake coconut, Sweetened Toasted and Cooled

• Dairy

  • 1/2 cup Butter
  • 3 cups Half and half
  • 2 cups Heavy cream

Found on spendwithpennies.com

Description

Ingredients

• ½ Cup Butter
• 3 Cups Sweetened Flaked Coconut
• 4 Egg Yolks
• ¾ Cup Granulated Sugar-Divided
• 3 Tablespoons Cornstarch
• ¼ Teaspoon Salt
• ¼ Cup All-Purpose Flour
• 3 Cups Half and Half-Divided
• Yellow Food Coloring-Optional
• 1½ Cup Sweetened Flake Coconut
• 2 Bananas, Firm But Ripe, Peeled and Cut Into ½ Thick Slices
• 2 Cups Heavy Cream
• 3 Tablespoons Powdered Sugar
• 1 Teaspoon Vanilla Extract
• ½ Cup Sweetened Flake Coconut, Toasted and Cooled

Directions

• Spray a 9 inch pie plate with nonstick cooking spray & set aside.
• 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.
• 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.
• In a medium saucepan, combine 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.
• Remove from heat and add food coloring (if using), 2 teaspoons of vanilla and 1½ 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.
• 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.
• Layer sliced bananas in cooled crust. Pour chilled filling over bananas. Spread whipped cream over the top and shape into a decorative mound. Sprinkle The top evenly with ½ cup toasted coconut and serve immediately