Decadent Banana Cream Pie With Coconut Crust

1. 1

   In a mixing bowl combine the graham cracker crumbs, coconut and melted butter.

2. 2

   Mix well.

3. 3

   Press into the bottom and sides on a nine inch pie pan.

4. 4

   Bake at 350 degrees until firm and golden brown, about 10 minutes.

5. 5

   Remove from the oven and cool completely.

6. 6

   In a stand-up mixer or a large bowl with electric beaters, whisk cornstarch, sugar and salt.

7. 7

   Slowly beat in cream, then milk in a thin steady stream.

8. 8

   Whisk in the egg yolks, one at a time.

9. 9

   Transfer to a saucepan and cook over moderate heat whisking constantly and gently, until mixture comes to a full rolling boil.

10. 10

    Reduce heat, stir liqueur into custard and simmer, stirring occasionally, about two minutes, or until mixture coats the back of a spoon.

11. 11

    Immediately pour into a clean bowl.

12. 12

    Beat in the butter, a tablespoon at a time, stirring to melt before adding the next.

13. 13

    Cover surface directly with plastic wrap and let cool until lukewarm, about an hour.

14. 14

    Slice the bananas on the diagonal into 1 inch pieces.

15. 15

    If desired, sprinkle lemon juice (about a tablespoon)over the bananas to prevent browning.

16. 16

    Layer evenly in pie shell.

17. 17

    Pour custard over bananas, covering completely.

18. 18

    Refrigerate pie for 20 minutes.

19. 19

    In a cold bowl, with cold beaters, beat the cream until it forms soft peaks.

20. 20

    Slowly beat in sugar,then liqueur and beat until stiff peaks form.

21. 21

    Spread over filling.

22. 22

    Chill pie at least an hour before serving.

* Per serving · 4 servings · Values may vary.