1 (9-inch or 10-inch) baked pie crust
3/4 c. coconut, packed
1/4 c. cornstarch or 1/3 c. flour
2/3 c. sugar
1/4 tsp. salt
2 c. milk, scalded
3 egg yolks
2 tbsp. butter
1 tsp. vanilla
3/4 c. walnuts, chopped
1 banana
3/4 c. sweetened pineapple, drained (reserve 3 tbsp. juice)
8 oz. carton whipping cream

Bake pie crust (in deep pie plate), and set aside. Toast 3/4 cup packed coconut in 350°F oven. Watch closely and remove from oven when light brown. Set aside. Scald 2 cups milk. In a pan mix cornstarch (or flour), sugar and salt. Slowly add scalded milk. Cook until mixture boils and thickens. Cook 2 additional minutes; remove from heat. Lightly beat 3 egg yolks in a cup or bowl. Add a small amount of hot mixture to egg yolks and stir, repeating several times. Then add yolks to hot mixture, stirring constantly. Add butter and vanilla; cool. In a small bowl, drain pineapple well, returning 3 tablespoons juice to bowl; set aside. Whip 8 ounce carton of whipping cream until stiff and sweeten with 1 teaspoon sugar and set aside. Place the ingredients in layers on top of baked crust; layer in order listed: 3/4 cup of chopped walnuts, 1 thinly sliced banana, cooled vanilla pudding, sweetened pineapple, whipped cream and toasted coconut. Chill and serve. Excellent pie.