Hawaiian Banana Cream Pie

Recipe Ingredients

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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