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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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After tasting it at a bake sale, I got the recipe for this pie from a friend, then adapted it. I make it for family gatheringsit's everyone's favorite treatand also for when company comes by. Our children6 and 3 help me with baking. They've learned many of their measurement in the kitchen! Ingredients:
3 cups flaked coconut |
7 tablespoons butter |
3/4 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
3 tablespoons cornstarch |
1/4 teaspoons salt |
3 cups half-and-half cream |
4 egg yolks, lightly beaten |
2 teaspoons vanilla extract |
2 large firm bananas, sliced |
whipped cream and sliced bananas, optional |
Directions:
1. In a large skillet, saute coconut in butter until golden. Reserve 2 tablespoons for garnish. Press remaining toasted coconut onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 7 minutes. Cool on a wire rack.
2. For filling, combine the sugar, flour, cornstarch and salt in a large saucepan. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring.
3. Place bananas in the crust. Cover with cream mixture. Refrigerate until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Refrigerate leftovers. Yield: 6-8 servings.
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