Coconut banana cream pie

I love coconut. I love banana. So this pie is my kind of perfect! I found the recipe at: http://jancooks.blogspot.ca/2009/07/lawry-coconut-banana-cream-pie.html

It's pretty easy to make. First you make the pie shell.

COCONUT PIE SHELL
1/2 cup (1 stick) butter, plus more for pie plate
3 cups sweetened flake coconut

Lightly butter a 9-inch pie plate and set aside.

Melt the 1/2 cup butter in a large skillet over medium heat.

 Add the coconut flakes and brown, 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.

Then you whip up the pie filling:

PIE FILLING
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

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. Set aside.

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.
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.

Slice the bananas into the pie shell.

Pour the filling over the bananas into the shell.

Then you add the topping:

1 cup whipping cream
1 tablespoon powdered sugar

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. 

You can add some shredded coconut when you slice the pie. YUM! This pie is so delicious and is perfect for special occasions.