Banana Coconut Pecan Delight Albano - Cream - Professional Crust 2 Cups Flour 1 tsp Salt 3/4 Cup of Crisco 5 Tablespoon of very cold water Prepare a single crust in a 9-inch pan. Brush edge of crust with cream. Blind bake the pie shell at 425 degrees for 15-20 min or until golden brown. Let crust cool. Ingredients: Vanilla Cream Filling Coconut Cream Filling Bananas - thinly sliced Shredded sweetened coconut 1/4 Cup Chopped Pecans - toasted Whip Cream Vanilla Cream 3 egg yolks (beaten) 1/2 cup sugar 1/4 tsp. salt 1/3 cup flour 1 1/3 cups whole milk 3/4 cup water 1 tsp vanilla 1 cup bananas (thinly sliced) Place the egg yolks in a mixing bowl and set them aside. Combine the sugar, salt, and flour in a medium-sized saucepan and whisk them together. Add the milk and water to the whisked dry ingredients and heat the saucepan over medium heat, constantly whisking and scraping the sides of the pan. Monitor the mixture carefully; when it begins to simmer and becomes thick and bubbly after approximately four minutes, let it cook for one more minute. Add 2 tbsp. of the heated mixture to the egg yolks and mix them together well. Pour the egg yolks into the cream in the saucepan and let the cream simmer for 2 minutes, stirring and scraping the sides constantly to prevent burning. Add the vanilla. Place the bananas on the bottom of the pie shell. Pour the vanilla filling over the sliced bananas. Once finished, make the Coconut Cream filling. Coconut Cream Filling: 1/2 cup sugar 1/4 tsp. salt 1/3 cup flour 1 1/3 cups milk 3/4 cup water 1/4 cup cream of coconut 3 egg yolks, beaten 1/2 tsp. vanilla 1/2 tsp. coconut extract 1/2 cup sweetened coconut In a medium saucepan off of the heat, combine the sugar, salt, and flour and whisk well. Add the milk, water, and cream of coconut and place the saucepan over medium heat. Once the mixture begins to simmer and thicken, stir 1 tbsp. of the heated mixture into the egg yolks. Pour the egg yolks into the cream mixture and let it simmer for 3 to 4 minutes, stirring constantly. Once it has simmered, stir in the vanilla and coconut extract. Add the sweetened coconut and mix it in evenly. Pour the coconut cream filling over the banana cream. Refrigerate the pie and allow to cool for at least 2 hours. Prepare the pecan whip cream. Whip Cream: 2 cups heavy cream 1/4 cup confectioner’s sugar 1 tsp. vanilla Combine the heavy cream, confectioner’s sugar, and vanilla in a mixer on high speed. Continue mixing for about a minute or until a creamy consistency is achieved. Fold in toasted pecans and garnish the pie.