1 (3 1/2 oz.) can flaked coconut (1 1/3 c.)
2/3 c. old fashioned or quick cooking oats, uncooked
3 tbsp. butter
3 c. milk
1/3 c. cornstarch
3 lg. egg yolks
1/2 c. sugar
2 tbsp. butter
1/4 tsp. salt
1 1/2 tsp. vanilla extract
3 lg. bananas
6 lg. egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
3/4 c. sugar

Preheat oven to 300 degrees. In 9" pie plate, with hand, mix coconut, oats, and 3 tablespoons softened butter. Pat mixture into bottom and up side of pie plate. Bake crust 15 minutes or until golden. Cool on wire rack.

In 2 quart saucepan, mix milk, cornstarch, egg yolks, 1/2 cup sugar, 2 tablespoons butter and 1/4 teaspoon salt until well mixed. Cook over medium low heat, stirring constantly, until mixture boils and thickens; boil 1 minute. Remove saucepan from heat; stir in vanilla.

Slice 2 bananas 1/4" thick. Line cooled pie shell with sliced bananas; pour custard filling over bananas. Top with meringue.