Creamy Coco-Nana Pie

Recipe from


Ingredients

3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups milk
3 eggs, separated
1 cup toasted flaked coconut, divided
1 1/4 teaspoons vanilla extract, divided
2 bananas, sliced
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup sugar

Preparation

Combine first 3 ingredients in a heavy saucepan. Whisk in milk and egg yolks until blended. Bring to a boil over medium heat. Boil, whisking constantly, 16 minutes or until thickened. Remove from heat; stir in 1/2 cup coconut and 1 teaspoon vanilla.

Arrange banana slices in bottom of baked Pastry; pour custard over banana.

Beat egg whites, cream of tartar, and 1/8 teaspoon salt at high speed with an electric mixer until foamy. Add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Stir in remaining 1/4 teaspoon vanilla. Spread meringue over hot filling, sealing to edge of Pastry.

Bake at 325° for 20 minutes or until golden brown. Sprinkle with remaining 1/2 cup coconut.

Note:

Louis Overfield, Reedsville, West Virginia,

April 2000