Coconut Banana Cream Pie

3 cups sweetened shredded coconut
7 tablespoons butter
3/4 cup sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoons salt
3 cups half-and-half cream
4 large egg yolks, lightly beaten
2 teaspoons vanilla extract
2 large firm bananas, sliced
Whipped cream and sliced bananas, optional

In a large skillet, saute coconut in butter until golden. Reserve 2 tablespoons for garnish. Press remaining toasted coconut onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 7 minutes. Cool on a wire rack.

For filling, combine the sugar, flour, cornstarch and salt in a large saucepan. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring.

Place bananas in the crust. Cover with cream mixture. Refrigerate until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Refrigerate leftovers. Makes 6-8 servings.