Hawaiian Banana Cream Pie

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 cups milk
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup whipping cream, whipped
• 2 bananas, divided
• 1/2 cup finely chopped cashews or Macadamia nuts

Instructions

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