Another use for non-eaten bananas..

Once again, I bought bananas last week with the intent on eating one every morning for breakfast on my way to work and once again I ended up with an uneaten bunch of bananas by Friday. So when life gives you slowly rotting bananas...you make Banana Coconut Cream Pie!!!

Banana Coconut Cream Pie

Ingredients

1 9-inch deep dish pie shell, baked
3 cups whole milk
1 cup shredded coconut

3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas

Directions:

-Have baked 9-inch pie shell ready.
-In a large saucepan, scald the milk.
-In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.

-Add coconut.
-Over medium heat, stirring constantly, cook until thickened.
-Cover and, stirring occasionally, cook for two minutes longer.
-In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
-Cook for one minute longer, stirring constantly.
-Remove from heat and blend in the butter and vanilla.
-Let sit until lukewarm.
-When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
-Let chill in fridge overnight.

I topped my pie with sweetened whipped cream, toasted coconut and of course a cherry!!

I had some leftover cream filling so I made 2 coconut custard cups with whipped cream.