- coconut crust:
- 1 stick butter, plus more for pie plate.
- 3 cups sweetened coconut flakes
- pie filling:
- 4 egg yolks
- 3/4 cups sugar, divided
- 3 Tablespoons cornstarch
- 1/4 teaspoons salt
- 1/4 cup flour
- 3 cups half and half, divided
- yellow food coloring, optional
- 2 teaspoons vanilla extract
- 2 bananas
- whipped topping:
- 1 cup whipping cream
- 1 Tablespoon powdered sugar
- (I doubled this, because I LOVE whipped cream!)
To make the crust, butter your pie plate generously. Melt the stick of butter in a frying pan, when melted, add coconut, and toast over medium heat. Stir constantly browning evenly on all sides.
Toasting the coconut
Press the coconut into the buttered pie plate to make a crust. I reserved a little for the topping.
Refrigerate for 30 minutes.
Combine the egg yolks, 1/4 cup sugar, cornstarch, salt and flour in a small bowl. Gradually add 1 cup of half and half, and combine.
In a saucepan, over medium heat, combine the 2 remaining cups of half and half and 1/2 cup sugar, bring to a boil, stirring so it doesn’t scald. When it comes to a boil, add egg mixture and stir with a whisk, cook until pudding thickens, will only take about a minute.
Remove from heat, stir in 2 drops of food coloring (optional) and vanilla.
Cover with plastic wrap, laying the wrap over the top of the pudding so skin doesn’t develop as it cools.
Cool in the fridge.
Combine whipping cream and powdered sugar and whip with electric mixer until fluffy and dense. I added a splash of vanilla to mine, too. Keep in the fridge until you’re ready to assemble the pie.
When crust and pudding are cool, slice bananas into pie crust.
Pour pudding over the bananas and spread out.
Top with dollops of whipped cream, spread to cover.
Top with reserved toasted coconut.
Refrigerate for 2 hours before eating.
Amount Per Serving:Calories: 5939 Total Fat: 396g Saturated Fat: 271g Trans Fat: 10g Unsaturated Fat: 114g Cholesterol: 1508mg Sodium: 3275mg Carbohydrates: 563g Fiber: 45g Sugar: 389g Protein: 63g