CRUST:

1 cup chopped cashews or macadamia nuts
1/2 cup flaked coconut
2 tablespoons brown sugar
1 egg white

Preheat oven to 375°F. In a bowl, combine nuts, coconut and sugar. Beat egg white until stiff. Fold into nut mixture. Press mixture evenly into 8-inch pie plate. Build up the sides slightly. Bake for 7 minutes, or until lightly browned. Remove from oven and cool on wire rack. Crust will tighten up as it cools.

FILLING:

3 egg yolks
5 teaspoons cornstarch
3/4 cup granulated sugar
1 1/2 cups milk
1/4 teaspoon salt
1 tablespoon unsalted butter
1 teaspoon vanilla
1/2 cup heavy cream
2 ripe bananas
1/2 cup finely chopped cashews or macadamia nuts

In a heavy medium saucepan, beat egg yolks. Mix in cornstarch and sugar.

Stir in milk, salt and butter. Cook mixture slowly over medium heat, stirring constantly for 5-7 minutes. Filling should be bubbling and thick.

Remove from heat and stir in vanilla. Transfer custard to a glass bowl, cover with plastic wrap, and chill in refrigerator for two hours. Two hours before serving, whip heavy cream to stiff peaks and fold into custard. Peel and slice one banana. Arrange evenly over bottom of crust.

Spoon custard filling into crust. Cover with plastic wrap and chill for two hours more. Before serving, sprinkle chopped nuts evenly over filling.

Peel, slice and arrange second banana in a circular fashion on top of the pie. Place a few slices decoratively in the center. Serve immediately.

6 servings.