—Crust—
1 c Chopped cashews or macadamia
-nuts
1/2 c Flaked coconut
2 tb Brown sugar
1 Egg white
—Filling—
3 Egg yolks
5 ts Cornstarch
3/4 c Granulated sugar
1 1/2 c Milk
1/4 ts Salt
1 tb Unsalted butter
1 ts Vanilla
1/2 c Heavy cream
2 Ripe bananas
1/2 c Finely chopped cashews or
-macadamia nuts
Preheat oven to 375F. In a bowl, combine nuts, coconut and sugar. Beat egg
white until stiff. Fold into nut mixture. Press mixture evenly into 8-inch
pie plate. Build up the sides slightly. Bake for 7 minutes, or until
lightly browned. Remove from oven and cool on wire rack. Crust will tighten
up as it cools.
In a heavy medium saucepan, beat egg yolks. Mix in cornstarch and sugar.
Stir in milk, salt and butter. Cook mixture slowly over medium heat,
stirring constantly for 5-7 minutes. Filling should be bubbling and thick.
Remove from heat and stir in vanilla. Transfer custard to a glass bowl,
cover with plastic wrap, and chill in refrigerator for two hours. Two hours
before serving, whip heavy cream to stiff peaks and fold into custard. Peel
and slice one banana. Arrange evenly over bottom of crust. Spoon custard
filling into crust. Cover with plastic wrap and chill for two hours more.
Before serving, sprinkle chopped nuts evenly over filling. Peel, slice and
arrange second banana in a circular fashion on top of the pie. Place a few
slices decoratively in the center. Serve immediately.
Yields
6 Servings