2 large bananas, peeled and cut into 1/4-inch slices
1 1/2 teaspoons lemon juice
1 baked 9-inch pastry shell
3/4 cup whipping cream
2 tablespoons sifted powdered sugar
1/4 cup large shreds coconut, toasted
How to Make It
Combine first 3 ingredients in a heavy saucepan. Gradually add milk, stirring well. Bring to a boil over medium heat, stirring constantly.
Stir one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook 2 minutes or until thick. Remove from heat, and transfer to a bowl; stir in margarine, vanilla, and nutmeg. Cool completely.
Sprinkle banana slices with lemon juice; stir into egg mixture. Spoon mixture into baked pastry shell. Cover with plastic wrap; chill thoroughly.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over chilled banana filling. Top with coconut.