Lightly butter 9 in pie plate and set aside. Melt 1/2 c butter in large skillet over medium heat. Add coconut and stir until browned (about 5 min). Press coconut firmly and evenly around pie plate to form crust. Chill for at least 30 minutes before filling.
Combine sugar, constarch, and salt in saucepan, add milk. Cook over medium heat, stirring constantly, until thick and bubbly (8 minutes), cook one more minute. Temper eggs by briskly whisking small spoons of hot milk mixture into eggs (best done in a small heavy bowl). Whisk egg mixture into milk mixture. Add butter and vanilla. Cover surface with plastic wrap and let cool. Arrange sliced bananas in pie shell and pour cooled pudding over the top. Whip the cream with powdered sugar until stiff and top pie with it. Sprinkle with additional coconut if desired. Chill 2 hours before serving.
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 599 (80%)|
|Amt Per Serving||% DV|
|Total Fat 66.5g||89 %|
|Saturated Fat 39.7g||198 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 969.1mg||298 %|
|Sodium 365.8mg||13 %|
|Potassium 327.6mg||9 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 22.4g|
|Protein 15.4g||22 %|
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Calories per serving: 753
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