*  Exported from  MasterCook  *
                              Banana Cream Pie
 Recipe By     : Parade 1979
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies & Pastry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           chopped cashews or macadamia nuts
      1/2  cup           flaked coconut
    2      tablespoons   brown sugar
    1                    egg white
    3                    egg yolks
    5      teaspoons     cornstarch
      3/4  cup           granulated sugar
    1 1/2  cups          milk
      1/4  teaspoon      salt
    1      tablespoon    unsalted butter
    1      teaspoon      vanilla
      1/2  cup           heavy cream
    2                    ripe bananas
      1/2  cup           finely chopped cashews or macadamia nuts
 Preheat oven to 375F.  In a bowl, combine nuts, coconut and sugar.  Beat
 egg white until stiff.  Fold into nut mixture.  Press mixture evenly into
 8-inch pie plate.  Build up the sides slightly.  Bake for 7 minutes, or
 until lightly browned.  Remove from oven and cool on wire rack.  Crust will
 tighten up as it cools.
 In a heavy medium saucepan, beat egg yolks.  Mix in cornstarch and sugar.
 Stir in milk, salt and butter.  Cook mixture slowly over medium heat,
 stirring constantly for 5-7 minutes.  Filling should be bubbling and thick.
  Remove from heat and stir in vanilla.  Transfer custard to a glass bowl,
 cover with plastic wrap, and chill in refrigerator for two hours.  Two
 hours before serving, whip heavy cream to stiff peaks and fold into
 custard.  Peel and slice one banana.  Arrange evenly over bottom of crust.
 Spoon custard filling into crust.  Cover with plastic wrap and chill for
 two hours more.  Before serving, sprinkle chopped nuts evenly over filling.
  Peel, slice and arrange second banana in a circular fashion on top of the
 pie.  Place a few slices decoratively in the center.  Serve immediately.
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