Coconut-Banana Cream Pie

• 2 2/3 cups sweetened flaked coconut
• 1/4 cup Land O Lakes Butter, melted
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups milk
• 3 Land O Lakes Eggs, separated
• 1 teaspoon vanilla
• 1 medium banana, sliced
• 3 reserved egg whites
• 6 tablespoons sugar

1. Heat oven to 325F.
2. Reserve 1/4 cup coconut; set aside.
3. Combine remaining coconut and butter in bowl; press onto bottom and up sides of 9-inch pie pan.
4. Bake 20-25 minutes or until golden brown.
5. Combine 1/2 cup sugar, flour and salt in 2-quart saucepan; stir in milk.
6. Cook over medium heat, stirring constantly, 7-8 minutes or until mixture comes to a full boil.
7. Remove from heat.
8. Stir small amount of milk mixture into egg yolks; return to pan.
9. Reduce heat to low.
10. Continue cooking 1-2 minutes or until slightly thickened.
11. (Do not boil.)
12. Stir in vanilla.
13. Pour half of hot filling into baked crust; cover with banana slices.
14. Top with remaining filling.
15. Increase oven temperature to 375F.
16. Beat egg whites in bowl at low speed until foamy.
17. Beat at high speed, gradually adding 6 tablespoons sugar, until glossy and stiff peaks form.
18. Spread onto warm filling, sealing to edge of crust.
19. Sprinkle with reserved coconut.
20. Bake 9-11 minutes or until lightly browned.
21. Cool 30 minutes at room temperature.
22. Refrigerate at least 3 hours.
23. Store refrigerated.

coconut, butter, sugar, allpurpose, salt, milk, o lakes eggs, vanilla, banana, egg whites, sugar

Taken from www.landolakes.com/recipe/2500/coconut-banana-cream-pie (may not work)