Coconut Banana Cream Pie

COCONUT-BANANA CREAM PIE

1 (3 1/2 oz.) can flaked coconut (1 1/3 c.)

2/3 c. old fashioned or quick cooking oats, uncooked(can use quinoa

or pohla)

3 tbsp. butter-(can be dairy free)

3 c. milk(can be dairy free)

1/3 c. cornstarch

3 lg. egg yolks

1/2 c. sugar

2 tbsp. butter(can be dairy free)

1/4 tsp. salt

1 1/2 tsp. vanilla extract

3 lg. bananas

6 lg. egg whites

1/4 tsp. cream of tartar

1/4 tsp. salt

3/4 c. sugar

Preheat oven to 300 degrees. In 9" pie plate, with hand, mix

coconut, oats, and 3 tablespoons softened butter. Pat mixture into

bottom and up side of pie plate. Bake crust 15 minutes or until

golden. Cool on wire rack.

In 2 quart saucepan, mix milk, cornstarch, egg yolks, 1/2 cup

sugar, 2 tablespoons butter and 1/4 teaspoon salt until well mixed.

Cook over medium low heat, stirring constantly, until mixture boils

and thickens; boil 1 minute. Remove saucepan from heat; stir in

vanilla.

Slice 2 bananas 1/4" thick. Line cooled pie shell with sliced

bananas; pour custard filling over bananas. Top with meringue.