Creamy Coco-Nana Pie

Ingredients

• 2  bananas sliced
• 1 cup coconut or divided flaked toasted
• 0.3 cup cornstarch 
• 0.3 teaspoon cream of tartar 
• 3  eggs separated
• 8 servings pastry 
• 2 cups milk 
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 0.3 cup sugar 
• 0.8 cup sugar 
• 1.3 teaspoons vanilla extract divided

Equipment

• sauce pan
• oven
• whisk
• hand mixer

Directions

1. Combine first 3 ingredients in a heavy saucepan.
2. Whisk in milk and egg yolks until blended. Bring to a boil over medium heat. Boil, whisking constantly, 16 minutes or until thickened.
3. Remove from heat; stir in 1/2 cup coconut and 1 teaspoon vanilla.
4. Arrange banana slices in bottom of baked Pastry; pour custard over banana.
5. Beat egg whites, cream of tartar, and 1/8 teaspoon salt at high speed with an electric mixer until foamy.
6. Add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Stir in remaining 1/4 teaspoon vanilla.
7. Spread meringue over hot filling, sealing to edge of Pastry.
8. Bake at 325 for 20 minutes or until golden brown.
9. Sprinkle with remaining 1/2 cup coconut.