Recipe for cooking hawaiian banana cream pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Hawaiian Banana Cream Pie

2 egg whites
1 c. chopped cashews or Macadamia nuts
1 (3 1/2 ounce) can flaked coconut
2 Tbsp. brown sugar
3/4 c. sugar
3 Tbsp. cornstarch
3 egg yolks, beaten
1 1/2 cusp milk
1 Tbsp. butter or butter replacement, melted
1 tsp. vanilla extract or flavoring
1/2 c. whipping cream, whipped
2 bananas, divided
1/2 c. finely chopped cashews or Macadamia nuts

Beat egg whites (at room temperature) until stiff peaks form. Combine the 1 c. cashews or Macadamia nuts, coconut and brown sugar; fold into egg whites. Spread mixture in bottom and on sides of a 9-in. pie pan, forming a shell. Bake at 375 degrees F for 7 to 10 mins. or until lightly browned. Cool on a wire rack.

Combine sugar and cornstarch in a saucepan. Combine egg yolks and milk; slowly add to sugar mixture, stirring constantly until smooth. Add butter. Cook over med. heat until mixture comes to a boil, stirring constantly. Boil 1 min.. Remove from heat; stir in vanilla extract or flavoring. Cool. Fold whipped cream into cool custard.

Slice 1 banana and line meringue shell with slices. Spoon custard over bananas. Cover with plastic wrap and chill 2 hours. Just before serving, sprinkle 1/2 c. cashews or Macadamia nuts around outer edge of pie. Slice remaining banana, and place slices around outer edge on nuts.