2 large eggs 1 large egg white ¼ cup cornstarch 1 ¼ cups granulated sugar 3 cups whole milk ¼ tsp salt 1 tbsps vanilla extract 4 tbsps unsalted butter 1 cup heavy whipping cream 3 tbsps powdered sugar 1 tsp vanilla extract ¼ cup coconut flakes 4 bananas, ripe
Make the pie crust, or use store bought. Roll out the pie dough and place it into a 9-inch pie dish. Fill with parchment and then pie weights. Bake for 15 minutes, and then lift out the parchment paper and and weights. Poke holes with a fork all over the bottom of the pie crust. Return the pie to the oven and bake for another 14-15 minutes.
Whisk eggs and cornstarch together in a medium bowl.
Combine sugar, milk and salt together in a medium saucepan over medium heat. Whisk occasionally until it comes to a boil.
Ladle out some of the milk mixture and pour it into the egg mixture, whisking vigorously to temper the eggs. We don't want scrambled eggs here!
Remove from heat and stir in butter and vanilla extract.
Pour a bit of pudding into the bottom of the pie shell. Place banana slices over the top.
Pour on the rest of the filling, and then place plastic wrap directly on the surface of the pudding. This helps prevent a skin from forming. Refrigerate the pie for at least 3 hours or overnight.
Make the whipping cream by whipping the heavy whipping cream, sugar and vanilla on high until stiff peaks form. Pipe or spread the whipped cream on top of the pie. Decorate with banana slices and coconut flakes.