Ingredients
½cupbutter
3cupssweetened flaked coconut
4egg yolks
¾cupgranulated sugar,divided
3tbspcornstarch
¼tspsalt
¼cupall-purpose flour
3cupshalf and half,divided
yellow food coloring,optional
1½cupsweetened flaked coconut
2bananas,firm but ripe, peeled and cut Into ½-inch thick slices
2cupsheavy cream
3tbsppowdered sugar
1tspvanilla extract
½cupsweetened flaked coconut,toasted and cooled
Preparation
Spray a 9-inch pie plate with nonstick cooking spray. Set aside.
In a large skillet, melt butter. Add coconut and continue to cook over medium heat until coconut just turns golden brown. Press the coconut into the prepared pie plate. Chill 30 minutes.
In a small bowl, whisk together the egg yolks, ¼ cup granulated sugar, cornstarch, salt, and flour. Slowly whisk in 1 cup of half and half.
In a medium saucepan, combine the remaining half & half and ½ cup sugar and bring just to a boil on medium heat. Slowly stir in the egg mixture and continue to cook, stirring constantly until thick and bubbly.
Remove from heat and add food coloring (if using), 2 teaspoons of vanilla, and 1½ cups of coconut, stirring until evenly combined.
Pour into a bowl and cover the surface with plastic wrap (Plastic should be directly on the surface of the warm custard). Refrigerate for 4 to 6 hours.
Whip the heavy cream in a chilled bowl until soft peaks form. Add the powdered sugar and vanilla and continue to whip until peaks are just stiff.
Layer sliced bananas in cooled crust. Pour chilled filling over bananas.
Spread whipped cream over the top and shape it into a decorative mound. Sprinkle the top evenly with ½ cup toasted coconut and serve immediately
