Banana and coconut cream pie (6-8)c (Friends’ recipes)
1/2 cup (125 mL) butter for the crust
3 (750 mL) cups flakes sweetened coconut
Filling for a pie:
four egg yolks
3/4 cup granulated sugar (190 mL), split
3 tablespoons hash soup (45 mL) cornstarch
(1.25 mL) 1/4 tsp has. tea salt
1/4 cup (60 ml) universal flour
3 (750 mL) cups cream divided in half
Optional yellow food coloring
2 tbsp vanilla extract (10 ml) contains. tea
1.5 cup (375 mL) flakes of sweetened coconut
2 bananas, peeled and sliced into thick half-slices, firm yet ripe
Garnish:

35% cream, 2 cups (500 mL)
3 tablespoons soup (45 mL) icing sugar
1 cup tea (5 ml) vanilla extract
1/2 cup (125 mL) toasted and cooled sweetened coconut flakes
Prepare the crust:
Using nonstick cooking spray, coat a 9-inch pie dish. Keep aside.
Melt the butter in a big skillet. Continue to sauté the coconut over medium heat until it turns golden brown. Place the coconut in the prepared pie plate. 30 minutes before filling, chill the crust.
Prepare the filling:
Whisk together the egg yolks, 1/4 cup (60 mL) granulated sugar, cornstarch, salt, and flour in a small mixing dish. Whisk in 1 cup (250 mL) half/half slowly.
Bring the remaining 2 cups (500 ml) half/half and 1/2 cup (125 ml) sugar to a boil in a saucepan over medium heat. Slowly whisk in the egg mixture and heat, stirring frequently, until the sauce returns to a boil and thickens.
Remove from heat and toss in the food coloring (if using), vanilla extract, and 1 1/2 cups (375 ml) coconut until well combined. Pour into a bowl and cover with plastic wrap (plastic should be directly on top of the hot custard). Refrigerate for at least 4-6 hours.
Prepare the filling: