Banana Coconut Cream Pie
This version of the classic dessert from Chef St├ęphane has half the calories…but it’s still rich and creamy – Melba toast never looked or tasted so good! Watch it being made right here.
  1. Grind the Melba toast to fine crumbs in a food processor. Combine with the two tablespoons of sugar and the butter, then press evenly into the bottom of a 9-inch spring form pan that has been lightly sprayed with non-stick pan spray. Bake at 350 degrees for 10 minutes.
  2. Combine the next 5 ingredients in the top of a double boiler, and cook, stirring, until thickened (6-8 minutes).
  3. Combine the egg products in a second bowl and then whisk in a thin stream of the hot liquid (about 2 cups). Whisk all back into the double boiler and cook, stirring, until further thickened (2 minutes). Off heat, add the vanilla, coconut extract and ┬╝ cup coconut.
  4. Top the crust with the bananas, then pour the custard over. Chill 4 hours. Top with whipped topping and a sprinkling of toasted coconut.