Coconut-Banana Cream Pie

• 1 1/3 c. flaked coconut
• 3/4 c. quick oats
• 6 Tbsp. butter
• 3 c. milk
• 1/2 c. cornstarch
• 1/4 tsp. salt
• 3 large egg yolks
• 1/2 c. and 2 tsp. sugar
• 1 1/2 tsp. vanilla
• 3 large bananas
• 1/2 c. heavy whipping cream

1. Preheat oven to 300u0b0; mix coconut, oats and 4 tablespoons butter by hand.
2. Pat coconut mixture onto bottom and up side of 9-inch pie plate.
3. Bake crust 15 minutes, until golden; cool.
4. In saucepan, combine milk, cornstarch, salt, egg yolks, 1/2 cup sugar and remaining 2 tablespoons butter.
5. Cook over medium-low heat, stirring constantly until mixture boils and thickens.
6. Boil 1 minute.
7. Remove from heat.
8. Stir in vanilla.
9. Line pie crust with bananas (sliced 1/4-inch thick); pour filling over bananas.
10. Cover with plastic wrap.
11. Refrigerate until cold.
12. Mix whipping cream and 2 teaspoons sugar until stiff peaks.
13. Spread over pie; garnish with sliced toasted almonds.
14. Serves 8 to 10.

flaked coconut, oats, butter, milk, cornstarch, salt, egg yolks, sugar, vanilla, bananas, heavy whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449128 (may not work)