1/2 c. sugar
6 tbsp. all-purpose flour
1/4 tsp. salt
2 1/2 c. milk
1 whole egg
1 tbsp. butter
1/2 tsp. vanilla extract
3 ripe bananas
1 (9 inch) pie shell
1/2 c. shredded coconut

Mix sugar, flour, and salt in top of double boiler. Gradually stir in milk and cook over boiling water until thickened, stirring constantly. Beat egg with small amount of milk mixture; return to boiler and cook 2 minutes longer. Remove from heat and add butter and extract; cool. Slice bananas in bottom of shell (leaving one banana for top). Pour cooked mixture over and cool 1 hour. Put coconut in shallow pan and toast lightly brown. Just before serving, spread pie with whipped cream. Put bananas in a circle around edge and spread coconut in the center.