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1
To Make The Coconut Crust: Lightly butter a 9-inch pie plate and set aside.
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2
Melt the 1/2 cup butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes.
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3
They should be golden brown.
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4
Press the coconut firmly and evenly in the pan to form a shell.
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5
Chill the crust 30 minutes before filling.
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6
For the Filling: Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl.
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7
Gradually add 1 cup of the half-and-half.
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8
Combine the remaining 2 cups half-and-half and 1/2 cup of the sugar in a 3-quart saucepan and bring just to boil over medium heat.
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9
Add the egg mixture and cook and stir until the mixture returns to a boil and thickens, about 1 minute.
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10
(Do not taste then re-dip your spoon.
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11
I've read that enzymes in salvia breaks down the cornstarch and makes it watery, something like what happens with leftover babyfood.
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12
).
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13
Remove from the heat.
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14
Stir in 2 drops of food coloring and the vanilla.
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15
Cover the surface with plastic wrap to prevent a skin from forming.
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16
Let cool.
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17
Slice the bananas into the pie shell.
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18
Pour the filling into the shell.
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19
Whip the cream with the powdered sugar until stiff.
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20
Spoon in dollops or pipe with a pastry bag around the edge of the pie.
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21
Chill 2 hours before slicing.
