Recipe courtesy of Sandy Parker
1 (13-3/4-ounce) package coconut macaroons
1 egg, slightly beaten
1 tablespoon butter or margarine, melted
2/3 cup sugar
1/4 cup plus 1 tablespoon cornstarch
1/8 teaspoon salt
3 egg yolks
2 cups milk, divided
1 cup half-and-half
2 (3-ounce) bars white chocolate
3 tablespoons butter or margarine
3/4 teaspoon banana flavoring
3 large ripe bananas, thinly sliced
1-1/2 cups whipping cream, divided
Place macaroons in food processor bowl. Top with cover and pulse 5 or 6 times or until cookies are crumbled.
Combine macaroon crumbs, egg and 1 tablespoon melted butter; stir well. Firmly press crumb mixture over bottom and up sides of a greased 10-inch pie plate. Bake at 350 degrees for 18-20 minutes. Let cool.
Combine sugar, cornstarch and salt in a heavy saucepan. Combine egg yolks, 1-1/2 cups milk and half-and-half, beating well; gradually stir into sugar mixture.
Heat remaining 1/2 cup milk and 2 white chocolate bars in top of a double boiler over hot water until the white chocolate melts. Stir into egg mixture. Cook over medium heat, stirring constantly, until thickened. Remove from heat; add 3 tablespoons butter and banana flavoring. Stir until butter melts. Pour one-third (about 1-1/3 cups) of custard mixture into baked crust; top with half of banana slices. Repeat layers, ending with custard. Cover and chill pie several hours.
Heat 1/4 cup whipping cream and 1 white chocolate bar in top of double boiler until white chocolate melts. Let cool. Beat remaining 1-1/4 cups whipping cream at high speed of electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into cooled white chocolate mixture. Gently fold white chocolate mixture into remaining whipped cream, then chill. Spread over chilled pie. Yields one 10-inch pie.
Cook’s Note: If desired, melt an additional 3-ounce white chocolate bar and spread this bar on an inverted baking pan or cookie sheet. When the chocolate hardens, run a cheese plane across it to make chocolate curls to use as garnish on top of the pie.
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