Hawaiian Banana Cream Pie
2 egg whites
1 cup chopped cashews or Macadamia nuts
1 (3 1/2 ounce) can flaked coconut
2 tablespoons brown sugar
3/4 cup granulated sugar
3 tablespoons cornstarch
3 egg yolks, beaten
1 1/2 cusp milk
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
1/2 cup whipping cream, whipped
2 bananas, divided
1/2 cup finely chopped cashews or Macadamia nuts
Beat egg whites (at room temperature) until stiff peaks form. Combine the 1 cup cashews or Macadamia nuts, coconut and brown sugar; fold into egg whites. Spread mixture in bottom and on sides of a 9-inch pie pan, forming a shell. Bake at 375 degrees F for 7 to 10 minutes or until lightly browned. Cool on a wire rack.
Combine sugar and cornstarch in a saucepan. Combine egg yolks and milk; slowly add to sugar mixture, stirring constantly until smooth. Add butter. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat; stir in vanilla extract. Cool. Fold whipped cream into cool custard.
Slice 1 banana and line meringue shell with slices. Spoon custard over bananas. Cover with plastic wrap and chill 2 hours. Just before serving, sprinkle 1/2 cup cashews or Macadamia nuts around outer edge of pie. Slice remaining banana, and place slices around outer edge on nuts.
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