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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup sugar |
1/4 cup cornstarch |
1/2 teaspoon salt |
2 cups milk |
3 eggs, separated |
1 cup toasted flaked coconut, divided |
1 1/4 teaspoons vanilla extract, divided |
2 bananas, sliced |
pastry |
1/4 teaspoon cream of tartar |
1/8 teaspoon salt |
1/3 cup sugar |
Directions:
1. Combine first 3 ingredients in a heavy saucepan. Whisk in milk and egg yolks until blended. Bring to a boil over medium heat. Boil, whisking constantly, 16 minutes or until thickened. Remove from heat; stir in 1/2 cup coconut and 1 teaspoon vanilla.
2. Arrange banana slices in bottom of baked Pastry; pour custard over banana.
3. Beat egg whites, cream of tartar, and 1/8 teaspoon salt at high speed with an electric mixer until foamy. 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. Spread meringue over hot filling, sealing to edge of Pastry.
4. Bake at 325° for 20 minutes or until golden brown. Sprinkle with remaining 1/2 cup coconut.
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