1 c. chopped cashews or macadamia nuts
1/2 c. flaked coconut
2 tbsp. brown sugar
1 egg white

FILLING:

3 egg yolks
5 tsp. cornstarch
3/4 c. granulated sugar
1 1/2 c. milk
1/4 tsp. salt
1 tbsp. unsalted butter
1 tsp. vanilla
1/2 c. heavy whipping cream
2 bananas
1/2 c. fine chopped cashews or macadamia nuts

Crust: Preheat oven to 375 degrees. In a bowl, combine nuts, coconut, and sugar. Beat egg white until stiff; fold into nut mixture. Press mixture evenly into an 8 inch pie plate. Build up the sides slightly. Bake for 7 minutes or until crust is lightly brown. Cool on a rack. Crust tightens as it cools.

Filling: In a heavy saucepan, beat egg yolks; add cornstarch, sugar, milk, salt, and butter. Cook mixture over medium heat, stirring constantly, for 5 to 7 minutes until bubbles and thickens. Remove from heat. Add vanilla; chill for 2 hours. 2 hours before serving, whip cream to stiff peaks and fold into filling. Peel and slice 1 banana on bottom and spoon filling over it. Chill 2 more hours. Sprinkle nuts and add 2nd banana in a circular fashion.