Heads up coconut lovers, this pie is amazing, totally
decadent, and the coconut crust is absolutely awesome. The crust takes it from ordinary to sublime.
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
and brown the coconut flakes, stirring constantly, about 5 minutes. They should
be golden brown. *Press the coconut evenly into the pan to form a shell. Chill
the crust 30 minutes before 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
1 cup whipping cream
1 tablespoon powdered sugar
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.
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 into
the shell.
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.
*I've received a few emails from people saying it was hard
to cut through the crust, the only thing I can think of is that perhaps you are
pressing the coconut into the pie pan, too firmly. (note from poster)
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