Lawry's Coconut Banana Cream Pie (w/coconut Crust)

Total Time: 4 hrs 5 mins Preparation Time: 4 hrs Cook Time: 5 mins

Ingredients

• Servings: 8
• 1/2 cup butter, plus more for pie plate
• 3 cups sweetened flaked coconut
• 4 egg yolks
• 3/4 cup sugar, divided
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 cup flour
• 3 cups half-and-half, divided
• yellow food coloring
• 2 teaspoons vanilla extract
• 2 bananas
• 1 cup whipping cream
• 1 tablespoon powdered sugar

Recipe

• 1 to make the coconut crust: lightly butter a 9-inch pie plate and set aside.
• 2 melt the 1/2 cup butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. they should be golden brown. press the coconut firmly and evenly in the pan to form a shell. chill the crust 30 minutes before filling.
• 3 for the filling: combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. gradually add 1 cup of the half-and-half.
• 4 combine the remaining 2 cups half-and-half and 1/2 cup of the sugar in a 3-quart saucepan and bring just to boil over medium heat. add the egg mixture and cook and stir until the mixture returns to a boil and thickens, about 1 minute. (do not taste then re-dip your spoon. i've read that enzymes in salvia breaks down the cornstarch and makes it watery, something like what happens with leftover babyfood.).
• 5 remove from the heat. stir in 2 drops of food coloring and the vanilla. cover the surface with plastic wrap to prevent a skin from forming. let cool.
• 6 slice the bananas into the pie shell. pour the filling into the shell.
• 7 whip the cream with the powdered sugar until stiff. spoon in dollops or pipe with a pastry bag around the edge of the pie. chill 2 hours before slicing.