BANANA COCONUT-LIME CREAM PIE

INGREDIENTS

COCONUT-LIME CRUST

1 cup sweetened, shredded coconut (Angel Flake, ideally)

2 tablespoons butter, melted

FILLING:

2 1/2 cups half-and-half cream (or light cream, or milk)

1/2 cup sweetened, shredded coconut

3/4 cup sugar

1/4 cornstarch

4 egg yolks

1 tablespoon butter

1 1/2 teaspoons vanilla

2 – 3 bananas, sliced into 1/2-inch thick coins

WHIPPED CREAM TOPPING:

3/4 cup heavy whipping cream

1 tablespoon confectioners’ sugar

3 tablespoons shredded coconut, toasted

DIRECTIONS

CRUST:  Preheat oven to 375°.  In a medium bowl, melt butter and mix with coconut.  Press into a 9″ pie plate and bake for 8 – 12 minutes, until golden (see photo).

 Remove from oven and allow to cool.

CREAM FILLING:  In a medium bowl, combine cream and coconut.  

Microwave for 1 minute (to bring to room temperature); allow to rest while you prepare for step 3.

 Strain out coconut with a fine-meshed sieve.

 Make sure you still have 2 1/2 cups of cream, so add more if necessary.

In a medium saucepan, combine sugar and cornstarch.

 Gradually add cream, whisking to incorporate.

 Cook over medium-high heat, whisking almost constantly.

 Cook until thickened and bubbly, then reduce heat.

In a medium bowl, slightly beat egg yolks with a fork.

 Stir a spoonful of the hot cream filling into the yolks, then stir in another spoonful.  

Pour about half of the remaining hot cream into the yolks, stirring constantly.

 Pour all of the egg yolk mixture into the saucepan with the remaining cream filling, and bring to a gentle boil.

 Reduce heat and cook for 2 more minutes, whisking.

 Remove from heat.Stir in butter and vanilla into cream mixture.

Place sliced bananas over bottom of the coconut crust.

 Pour cream filling over top and refrigerate until set and cooled.

WHIPPED CREAM:  In a large bowl, beat heavy whipping cream with sugar until firm and spreadable.

 Spread evenly over cooled cream filling.

 Sprinkle toasted coconut over top… slice, and enjoy!