3/4 cup sugar
3/4 cup cornstarch
1/2 teaspoon salt
2 cups milk
3 eggs, separated
1 cup toasted flaked coconut, divided
1 1/4 teaspoons vanilla extract, divided
2 bananas, sliced
Pastry
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup sugar
Combine first 3 ingredients in a heavy saucepan. Whisk in milk and egg yolks until blended. Bring to a boil over medium heat. Boil, whisking constantly, 16 minutes or until thickened. Remove from heat; stir in 1/2 cup coconut and 1 teaspoon vanilla.
Arrange banana slices in bottom of baked Pastry; pour custard over banana.
Beat egg whites, cream of tartar and 1/8 teaspoon salt at high speed with an electric mixer until foamy. Add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Stir in remaining 1/4 teaspoon vanilla. Spread meringue over hot filling, sealing to edge of Pastry.
Bake at 325 for 20 minutes or until golden brown. Sprinkle with remaining 1/2 cup coconut.
Pastry
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup shortening
1/4 cup cold water
Combine first 3 ingredients; cut in shortening with a pastry blender until crumbly. Sprinkle 1/4 cup cold water, 1 tablespoon at a time, over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill.
Roll pastry to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pieplate; trim off excess pastry along edges. Fold edges under and crimp.
Bake at 350 for 22 minutes or until golden.
