- 1 cup chopped unsalted cashew nuts
- 1/2 cup flaked unsweetened coconut
- 2 tablespoons light brown sugar
- 1 egg white
- 3 egg yolks5 teaspoons cornstarch
- 3/4 cup granulated sugar
- 1-1/2 cups milk
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup heavy or whipping cream
- 2 bananas
- 1/2 cup finely chopped macadamia or cashew nuts
- Prehat the oven to 375 degrees F.
- Prepare the crust: Combine the nuts, coconut, and brown sugar in a medium-size bowl.
- Beat the egg white until stiff, and gently fold it into the nut mixture.
- Press the mixture evenly into an 8-inch pie plate, making sure the sides are thickish (the crust will shrink while baking). Bake until the crust is lightly browned, 7 minutes.
- Remove the pie plate from the oven and let it cool on a rack. (The crust will tighten as it cools.)
- Prepare the custard: Beat the egg yolks in a heavy medium-size saucepan. Add the cornstarch and sugar, and mix well. Then stir in the milk, salt, and butter.
- Cook the egg mixture over medium heat, stirring constantly, until it is bubbling and thick, 5 to 7 minutes.
- Remove the pan from the heat and stir in the vanilla. Transfer the mixture to a glass bowl, cover it with plastic wrap, and refrigerate for 2 to 4 hours.
- Whip the cream with an electric mixer until it forms stiff peaks. Fold the whipped cream into the chilled custard.
- Peel and slice 1 of the bananas, and arrange it evenly on the bottom of the reserved crust. Spoon the filling into the crust, cover with plastic wrap, and chill for another 2 hours.
- When you are ready to serve the pie, sprinkle the chopped nuts evenly over the top. Then peel and slice the remaining banana, and arrange the slices in a circle on top of the pie, with a few slices placed decoratively in the center. Serve immediately.
Yield: 6 to 8 servings
From: The New Basics Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing)