How to make it

  • In a saucepan, combine the sugar, cornstarch and salt.
  • Stir in milk until smooth.
  • Cook and stir over medium high heat for 2 minutes or until thickened and buibbly.
  • Reduce heat; cook and stir 2 minutes longer.
  • Remove from heat.
  • Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
  • Bring to a gentle boil; cook and stir 2 more minutes.
  • Remove from the heat; stir in butter and vanilla.
  • Fold in pineapple and coconut.
  • Place sliced banana into pastry shell; set aside.
  • In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
  • Gradually beat in sugar, 1 Tbsp. at a time, on high speed until stiff glossy peaks form and sugar is dissolved.
  • Pour hot filling over bananas.
  • Spread meringue evenly over hot filling, sealing edges to crust.
  • Sprinkle with coconut.
  • Bake at 350 degrees for 15 minutes or until meringue is golden.
  • Cool on a wire rack for 1 hour.
  • Refrigerate for at least 3 hours before serving.
  • Store leftovers in refrigerator.

Reviews & Comments 2

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  • fishtrippin 6 years ago
    Wonderful for summer!
    Was this review helpful? Yes Flag
    " It was excellent "
    michelle73 ate it and said...
    This sounds so good. I will be trying this one for sure!
    Was this review helpful? Yes Flag

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