Hawaiian Banana Cream Pie Recipe

Hawaiian Banana Cream Pie Recipe

Ingredients:

2 white of eggs (room-temperature)
1 c of nuts (Macadamia or cashew); chopped
1 can of coconut (3.5 ozs); flaked
2 Tbsps of sugar (brown)
1 tsp of vanilla flavor extract
3 Tbsps of cornstarch
1.5 c of milk
3 yolks of eggs; beaten
3/4 c of white sugar
1 Tbsp of margarine or butter; melted
2 pcs of bananas
1/2 c of cream (whipping); whipped
1/2 c of nuts (Macadamia or cashew); chopped finely

Instructions:

Beat whites ’til stiff-peaks form. Then, combine 1 c of nuts, sugar (brown) and coconut; fold in to whites. On the sides and in the bottom of the pie baking pan (9-inch), spread the mixture forming into one shell. Then, bake over 375 deg F about 7 – 10 mins or ’til lightly brown; cool onto a rack.

Meanwhile, combine cornstarch and sugar in saucepan. Then, combine milk and yolks; gradually add into sugar mix, constantly stirring ’til smooth and add in butter. Next, cook on medium stove heat ’til mixture will come to boil; constantly stir. Boil for a minute.

Take out pan from the heat and stir vanilla in; cool. Next, fold the cream (whipped) into a cooled custard. Next, slice a banana then line the shell w/ slices. Then, spoon the custard onto bananas.

Chill for 2 hrs w/ cover (cling wrap). Before pie is served, sprinkle half a cup of nuts on outer edges of pie. To finish, slice the rest of banana then place the slices on the nuts

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