Serves: 8
Total Calories: 334

Pie Crust:
1 1/3 cups flaked coconut
2/3 cup rolled oats
3 tablespoons margarine, melted
------------------------------
Filling:
3 cups milk
1/3 cup cornstarch
3 eggs, separated
3/4 cup sugar, divided
2 tablespoons margarine
1 1/2 teaspoons vanilla extract
2 large bananas

Pie Crust:
Mix well all ingredients in a 9-inch pie pan. Press into bottom and sides of pan. Bake at 300° for 15 minutes, or until golden.

Filling:
In large saucepan, mix milk, cornstarch, yolks, 1/2 cup sugar, and margarine. Cook over medium heat, stirring constantly until it boils and thickens. Boil one minute. Stir in vanilla. Slice bananas into pie shell. Pour custard on top. Beat egg whites until stiff peaks form. Gradually stir in remaining 1/4 cup sugar. Spread meringue over filling, being sure to seal edges. Bake in preheated 400° oven 10 minutes, or until meringue is golden. Cool on wire rack.

Nutritional Facts:

Serves: 8
Total Calories: 334
Calories from Fat: 116

More Recipes from the Best of the Best from the Mountain West Cookbook:
Coconut Banana Cream Pie
Dixie’s Buttermilk Pie
Margarita Pie
Lion House Pie Dough
Pack Creek Campground Shoo Fly Pie
Un-Apple Pie
No Crust Pecan Pie
Peanut Butter Pie
Famous Kelly Pumpkin Pie
Rollin’ Pin Strawberry Pie
Soda Cracker Pie with Berries
Blackberry and Apple Pie
Apple Crisp
Pike’s Peak Spiked Apple Crisp
Mixed Berry Crisp
Christmas Nut Crunch
Rhubarb Crunch
Strawberry Tiramisu
Toffee Crunch Trifle
Blueberry Whiskey Sabayon
Cold Grand Marnier Soufflé
Amaretto Bread Pudding
Our Grandma Adelaide’s Old-Fashioned Plum Pudding
Peaches with Sour Cream and Strawberries
Strawberries Divine
Chocolate Divine Dessert
Sopapillas
Caramel Dumplings
Angel Feathers