Banana Cream Pie with Coconut Crust

Preheat oven to 350 degrees F.

In a blender or food processor, blend coconut until finely ground. Add butter to coconut and pulse until well incorporated.

Spray a 9-inch pie plate with cooking spray.

Press the coconut butter mixture into the bottom and up 1/2″ of the sides of the pan. Bake for 10 minutes, then remove from the oven and let cool.

In a small heatproof bowl, add boiling water and sprinkle gelatin over it. Stir until dissolved. Set aside.

In a saucepan, whisk together honey and cornstarch over medium heat.
In a medium bowl, lightly whisk the eggs yolks and milk. Add the egg and milk mixture to the honey and cornstarch in the saucepan. Whisk until the honey dissolves. Cook over medium heat, stirring constantly, until it comes to a soft boil. Stir in the vanilla extract. Then add the gelatin mixture and whisk until thickened. Remove from heat and set aside to cool.

Arrange sliced bananas on the coconut crust and pour the slightly cooled pudding over them.

Place in refrigerator for 3 hours to set.

Whip the cream with an electric beater until it begins to form soft peaks. Add brown sugar slowly to the whipped cream and continue beating until fully whipped.

Pipe the whipped cream onto the chilled pie (you can use a plastic freezer bag by filling it with the cream, twisting the top of bag to “seal” it, and cutting off one corner from the bottom of the bag).

Add additional slices of banana and sprinkle with brown sugar, if desired.