Coconut Banana Cream Pie

http://jancooks.blogspot.ca/2009/07/lawry-coconut-banana-cream-pie.html

Lawry's Coconut Banana Cream Pie

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes plus 2 hours chilling

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 firmly and evenly in 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.

6 to 8 servings. Each of 8 servings: 563 calories; 427 mg sodium; 182 mg cholesterol; 39 grams fat; 26 grams saturated fat; 50 grams carbohydrates; 6 grams protein; 1.62 grams fiber.

Update:  So many of you have found your way to this recipe via Pinterest, I appreciate all of the Pins, and hope you all enjoy this incredible pie.  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.  The majority of people seem to have no trouble with this, so I hope bit of information helps others who are going to bake this wonderful pie.  The response to it has been so positive, this is truly a one of a kind recipe.