Coconut Banana Cream Pie
1) In medium non-stick saucepan, combine Sugar sub., cornstarch, salt, and cream of tartar. Gradually stir in milk until well blended.
2) Cook over medium heat, whisking constantly, until mixture thickens and boils. Continue cooking and whisking for one minute. Remove from heat.
3) In medium bowl, whisk at least 1/2 of hot milk mixture into egg yolks. Whisk this mixture into remaining mixture in saucepan. Return saucepan to medium-low heat and cook, whisking constantly for 2 minutes. Remove from heat; stir in vanilla and yellow food coloring, if using. Cover and cool to room temperature.
4) In prepared piecrust, arrange banana slices to cover the bottom and sides of the crust. Top with prepared filling, making sure to completely cover the bananas. Refrigerate at least 3 hours or until set.
5) On a cookie sheet spread shredded coconut, and bake under broiler until slightly browned
6) To serve, top with sugar-free whipped topping, and springle coconut.
Chilling Time: 3 hours
Refrigerate leftovers for no more than 2 days.
Preheat oven to 400°F
1) Combine flour with salt in a medium bowl. Using pastry blender or two knives, cut in unsalted butter or vegetable shortening until mixture resembles coarse crumbs.
2) Sprinkle in 1 Tbsp. at a time of ice water, until mixture just holds together. Do not over mix.
3) Gather pastry into ball, wrap in plastic wrap and refrigerate at least 30 minutes or up to 2 days.
4) 5. Roll out dough on piece of parchment paper. Transfer to 8 or 9 inch pie shell. Flute edges and secure to sides to prevent shrinkage. Prick bottom and sides with a fork.
5) To blind-bake your piecrust: Place piece of parchment paper in bottom of pie shell. Fill with uncooked dry beans or pie weights.
6) Bake for about 15 – 20 minutes, or until golden brown.
Remove from oven, remove parchment paper and pie weights (if using), and cool completely.