Coconut Banana Cream Pie

Coconut Banana  Cream Pie

2 1/2 cups coconut, flaked
4 tablespoons butter

Filling:
1 cups sugar
5 tablespoons cornstarch
1/4 teaspoon salt
3 cups half and half
4 large egg yolks, beaten
2 teaspoons vanilla
3 medium bananas

Crust:
Saute coconut in butter until golden brown.  Pour into lightly buttered 10-inch deep dish pie plate and press firmly with back of spoon onto bottom and sides of plate.  Chill.

Filling:

In medium saucepan, combine sugar, cornstarch and salt.  Gradually stir in half and half.  Cook and stir over medium heat until mixture comes to a boil and thickens.  Boil for 2 minutes and remove from heat.  Stir 1/4 cup of mixture in saucepan into beaten egg yolks, then stir egg mixture into saucepan.  Cook 2 more minutes, stirring constantly.  Remove from heat and add vanilla.  Cool for 10 minutes, stirring occasionally.  Cover and refrigerate.

Slice bananas and arrange on bottom of crust.  Pour cold filling over bananas, refrigerate, covered, at least 2 hours before serving.