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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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When it comes to pie, coconut cream is by favorite, while my husband is a banana cream fan. I decided to make us both happy and combine them in this dessert. Pineapple naturally accents the tropical flavor. Ingredients:
2/3 cup sugar |
1/4 cup cornstarch |
1/2 teaspoon salt |
2 cups milk |
3 egg yolks, lightly beaten |
2 tablespoons butter |
1 teaspoon vanilla extract |
1/2 cup crushed pineapple, drained |
1/4 cup flaked coconut |
1 to 2 large firm bananas, sliced |
1 pastry shell (9 inches), baked |
meringue: |
3 egg whites |
1/4 teaspoon cream of tartar |
6 tablespoons sugar |
1/4 cup flaked coconut |
Directions:
1. In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat for 2 minutes or 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 more. Remove from the heat; stir in butter and vanilla. Fold in pineapple and coconut. Place sliced bananas into pastry shell; set aside.
2. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling over bananas. Spread meringue evenly over hot filling, sealing edges to crust. Sprinkle with coconut.
3. Bake at 350° for 15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.
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