A Sweet Banana cream coconut pie recipe, with a fluffy meringue topping.
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Preheat oven to 475 degrees F.
To make the crust mix dry ingredients together.
cut coconut butter into flour using two knives or a pastry cutter.
Add in water one tablespoon at a time, until dough holds together.
Shape dough into a ball and flatten to a disk shape, wrap in plastic wrap, and refrigerate about 20 minutes.
On a well floured surface roll out dough evenly into a circle, large enough for a 9 inch pie plate.
Press into dish, fluting edges or trimming even with the pie plate.
Pierce the dough evenly with the tines of a fork and bake for 8 to 10 minutes. Allow crust to cool prior to filling.
To make the filling, combine sugar, flour and salt in medium sauce pan, stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to a full boil.
Remove from heat. Stir small amount of milk mixture into egg yolks; return to pan.
Reduce heat to low. Continue cooking until slightly thickened 1 to 2 minutes.
Stir in extract. Pour half of hot filling into baked crust; cover with banana slices. Top with remaining filling.
Set oven temperature to 375°F.
Beat egg whites and cream of tartar until foamy. Increase speed to high; beat, gradually adding sugar, until glossy and stiff peaks form.
Spread onto warm filling, sealing to edge of crust.
Bake for 10-12 minutes or until lightly browned.
Cool 30 minutes at room temperature.
Refrigerate at least 3 hours.