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My husband’s mother used to make him coconut banana cream pie for his birthday instead of a cake.  I had never mixed the two together before until he wanted me to make it for his birthday.  I was able to find individual recipes, but I was not able to find any with the coconut and banana combined.  I had to come up with my own recipe.  The recipe follows and believe me, it is delicious.

• Pie Crust
• 2 cps flour
• 1 cp shortening
• 1/2 cp cold water
• 1 tsp salt

Mix the salt into the flour in a shallow bowl; cut in the shortening.  Add the cold water a little bit at a time until all of the flour is gathered up in a ball.  Put the dough into the refridgerator for 1 hour.  Roll out the dough with rolling pin until the dough is rather thin, then place it in a pie tin.  Flute the edges and prick the bottom of the dough.  This prevents it from puffing up in the middle.  Bake in 450 degree oven for 10 to 12 minutes or until golden brown.  Cool thoroughly.

Pie Filling

• In saucepan combine:
• 1 cp sugar
• 1/2 cup flour or cornstarch
• 1/4 tsp salt
• 3 cups milk
• 4 eggs
• 3 tbsp butter or margarine
• 1  1/2 tsp vanilla
• 13  1/2  oz. can or pkg. of flaked coconut (1  1/3 cps)
• peel and thinly slice 3 bananas

Combine the sugar, flour or cornstarch and salt.   Gradually stir in the milk.  Cook and stir the mixture til thickened and bubbly over medium to medium high heat.  Reduce heat; cook and stir for two minutes more.  Remove saucepan from heat.  Separate egg yolks from egg whites; set aside egg whites for meringue.  Beat egg yolks slightly.  Gradually stir 1 cp of the hot mixture into the egg yolks.  Pour yolk mixture back into saucepan; cook and stir for two more minutes.  Remove from heat  and add the three tbsp of butter or margarine and the 1  1/2 tsp of vanilla.  Stir in one cup of the coconut.  Place peeled and sliced bananas into the cooked pastry shell and then pour the hot coconut mixture on top of the bananas.

• Meringue
• 4 egg whites
• 1 tsp vanilla
• 1/2 tsp cream of tartar
• 1/2 cup sugar or confectioners sugar (I prefer confectioners sugar to regular sugar)

In a medium mixing bowl beat the egg whites, vanilla and cream of tartar at medium speed for about one minute or until soft peaks form.  Gradually add the sugar about one tbsp at a time beating at high speed for about 4 minutes or until misture forms stiff, glossy peaks and sugar is dissolved.  Immediately spread meringue over the pie, carefully sealing to edge of pastry to prevent shrinkage.  Sprinkle remaining coconut on top of the meringue.  Bake in 350 degree oven for 12 to 15 minutes or until meringue and coconut is a golden brown.  Let cool.   Eat and enjoy.