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Granny's Banana Coconut Pie

Crust 

3 cups flaked coconut 
1/2 cup margarine 

Filling 

3/4 cup sugar 
1/4 cup flour 
3 tablespoons cornstarch 
1/4 teaspoon salt 
3 cups light cream 
4 egg yolks, lightly beaten 
2 teaspoons vanilla extract 
2 large firm ripe bananas, sliced 
whipped cream 
sliced bananas 

Directions for coconut banana cream pie. 

Melt margarine in a large skillet over medium low heat; add coconut and sauté until golden brown. Reserve 2 tablespoons of coconut and press the rest into bottom and up sides of greased 9-inch pie pan. Bake at 350° for 7 minutes.
In saucepan, combine sugar, flour, cornstarch, and salt. Gradually add cream; bring to boil. Continue to cook, stirring constantly, for 2 minutes. Add small amount of the hot mixture to thelightly beaten egg yolks. Return egg yolk mixture to rest of the sugar mixture in pan and cook for 2 minutes. Remove from heat; add vanilla extract. Cool mixture to room temperature.

Place bananas on coconut crust. Cover with cooled pie filling mixture. Chill until set, about 2 hrs.

Sprinkle with reserved coconut and garnish with banana slices and whipped cream. 

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