This old favorite has a scrumptious coconut crust.
1 cup chopped macadamia nuts or cashews
1/2 cup flaked coconut
2 tablespoons brown sugar
1 egg white
3 egg yolks
5 teaspoons cornstarch
3/4 cup sugar
1-1/2 cups whole milk
1/4 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
2 ripe bananas
1/2 cup finely chopped macadamia nuts or cashews
For the crust, preheat oven to 375°F. In a bowl, combine the nuts, coconut and sugar. Beat the egg white until stiff, and fold into nut mixture. Press mixture evenly into and up the sides of an 8-inch pie pan. Bake for 7 minutes or until crust is lightly browned. Cool on rack. Crust will tighten up as it cools.
For the filling, beat the egg yolks in a heavy medium saucepan. Stir in the cornstarch and sugar until well combined. Then stir in the milk, salt and butter.
Cook mixture slowly over medium heat, stirring constantly for 5 to 7 minutes, until filling is thick and bubbly.
Remove from heat and stir in vanilla. Transfer filling to a glass bowl, cover with plastic wrap and chill for 2 hours.
Two hours before serving, whip the heavy cream until stiff peaks form. Fold into chilled filling. Peel and slice 1 banana. Arrange banana slices evenly on bottom of crust. Spoon half of the filling over the banana slices. Peel and slice the second banana, and arrange slices evenly over the filling. Top with remaining half of the filling. Top with plastic wrap and return to the refrigerator for two hours.
Before serving, remove the plastic wrap and sprinkle the chopped nuts over the filling. Garnish with additional banana slices if desired. Serve immediately.