Banana Coconut Cream Pie

INGREDIENTS

INSTRUCTIONS

Make the shell:  In a food processor or bowl combine well the flour,
the sugar, the  baking powder, and the salt, add the butter, and blend
the mixture  until it resembles fine meal. Stir in all but 1 tablespoon
of the  coconut, reserving the remaining 1 tablespoon for garnish, and
the  egg, stirring until the mixture forms a dough. Knead the dough
lightly on a floured surface several times to blend it well and press
it onto the bottom and up the side of an 11-inch fluted tart pan with
a removable bottom. Chill the shell for 30 minutes, line it with  foil,
and fill the foil with the rice. Bake the shell in the lower  third of
a preheated 375F. oven for 10 minutes, remove the rice and  foil
carefully, and bake the shell for 5 to 10 minutes more, or until  it is
golden. Let the shell cool completely in the pan or a rack.  Make the
filling:  In a heavy saucepan whisk together the sugar, the cornstarch,
and the  eggs, add the milk in a slow stream, whisking, and bring the
mixture  to a boil over moderate heat, whisking constantly. Simmer the
pastry  cream, whisking, for 2 minutes, transfer it to a bowl, and stir
in  the coconut extract, the vanilla, and the Malibu rum. Chill the
pastry cream, its surface covered with plastic wrap, for 4 hours, or
until it is cold. The pastry cream may be made 1 day in advance and
kept covered and chilled.  Slice thin on the diagonal enough of the
bananas (about 2 1/2) to  cover the bottom of the shell in one layer,
arrange the slices in the  shell, and cover them with the pastry cream,
spreading it evenly.  Slice thin on the diagonal the remaining bananas
and arrange the  slices decoratively over the pastry cream in solid
layers, making  each layer gradually smaller. In a small saucepan melt
the apple  jelly over moderate heat, while it is still warm brush it
over the  banana slices, coating them completely, and chill the tart
for 1  hour. The tart may be prepared up to this point 1 day in advance
and  kept covered loosely and chilled.  Just before serving, in a
chilled bowl beat the cream until it holds  stiff peaks, transfer it to
a pastry bag fitted with a medium star  tip, and pipe it decoratively
around the edge of the tart. Sprinkle  the cream with the reserved 1
tablespoon coconut and remove the side  of the pan.  Gourmet February
1993  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2515
Calories From Fat: 963
Total Fat: 109.1g
Cholesterol: 1070.1mg
Sodium: 876.5mg
Potassium: 675mg
Carbohydrates: 335.7g
Fiber: 4.7g
Sugar: 106.1g
Protein: 49.1g