1/2 c. sugar
6 tbsp. flour
1/4 tsp. salt
2 1/2 c. milk
2 egg yolks or 1 egg
1 tbsp. butter
1/2 tsp. vanilla extract
3 ripe bananas
1/2 c. shredded coconut
1/2 c. heavy cream, whipped

Mix sugar, flour and salt in top of double boiler. Gradually stir in milk and cook over boiling water until thickened, stirring constantly. Cover and cook for 10 minutes longer, stirring occasionally.

Beat egg and add a small amount of milk mixture; return to double boiler and cook for 2 minutes over hot, not boiling water, stirring constantly. Remove from heat and add butter and vanilla; cool.

Slice 2 bananas into baked shell. Pour filling over bananas. Chill for at least 1 hour. Put coconut in shallow pan and toast in oven at 350 degrees for 10 minutes or until lightly browned, stirring occasionally; cool just before serving. Spread pie with whipped cream. Peel remaining banana and cut lengthwise in thin slices. Arrange around edge of pie; put toasted coconut in center.