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Creamy Coco-Nana Pie

Yield 1 (9-inch) pie


  • 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
  • Pastry
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/3 cup sugar

How to Make It

  1. 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.

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

  3. 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.

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