Coconut Banana Creme Pie

To make the crust:

Melt 1 stick of butter in a large skillet. Add 1 whole bag of sweetened flaked coconut. You can use less if you don’t want as thick a crust. Moving it around brown the coconut until it is a golden brown. Watch it carefullyas it can burn easily. If it seems like it’s cooking too fast turn down your heat. Once coconut is browned empty the skillet into a pie pan. I use glass Pyrex one. Using a large plastic serving spoon press coconut into pie pan and up the sides forming the crust. Be careful as mixture is hot. Once crust is formed let it cool about 5-10 minutes. Crust can be made in advance; just keep it lightly covered.

When ready slice bananas directly into pie shell in an even layer. Then spoon pudding over bananas. Pudding can be made from scratch but this can be a weeknight dessert with storebought or instant pudding.

With a standing mixer or an electric mixer whip the three cups of heavy cream with 3 tablespoons of powdered sugar until thick and frothy. About 3 minutes. Spoon whipped cream onto the pudding layer in the pie pan.

Garnish with banana slices, crushed macadamia nuts, chocolate shaving or leave it bare. Serve with a flourish!
This pie doesn’t keep well in the fridge but it never lasts that long anyway!