|A lovely dessert of many wonderful flavors and textures...|
Prep and Stand Time: 2 Hours
Cook: About 1 Hour Total
3/4 cup granulated sugar
1 cup unsweetened condensed milk, divided
1/4 cup cornstarch
5 egg yolks*
1/4 teaspoon fine-grained kosher salt
1-1/2 cup shaved, toasted sweetened coconut (or grated)
2 teaspoons vanilla extract
1 tablespoon unsalted butter
1 (9”) baked pie shell (store-bought, or Sandra’s Homemade Pie Crust)
3 ripe bananas, sliced
2 cups of prepared whipped cream
1/2 cup toasted sweetened coconut
Preheat oven to 300 degrees.
|Sweet shaved coconut...|
|Oven toasted coconut...|
Meanwhile, toast 2 cups of shaved coconut in the oven by spreading in a thin layer on a dry foil-lined baking sheet. Bake for about 15 minutes; stirring half way through to ensure coconut browns evenly. Set aside to cool.
Increase oven to 350 degrees, and allow it to preheat.
Bake pie shell until golden, about 20 minutes. Remove from the oven, and cool completely before using.
In a medium saucepan, combine 3/4 cup sugar, coconut milk, and 1/2 cup milk; heat just prior to boiling point while occasionally stirring.
|Banana slices in baked pie shell...|
|Filled pie shell...|
Add a layer of bananas to the bottom of baked pie shell, and top with ½ the filling. Add another layer of bananas, and the remaining filling over top. Top with whipped cream, and remaining ½ cup toasted coconut.
|Whipped cream on top of filling...|
|Final layer of toasted coconut over whipped cream|
and ready to refrigerate for 2 hours to set...
Loosely cover the pie with plastic wrap and place in refrigerator to chill and set, about 2 hours. Then slice, and serve. ~ Enjoy!