HEAT oven to 350°F. Microwave 1/4 C. coconut oil in medium microwave-safe bowl 25 seconds or until melted. Stir in crushed vanilla wafers and 1 Tbsp. sugar until evenly moistened. Press into 9-inch pie plate to form a crust. Bake 10 minutes. Cool completely.
WHISK remaining 6 Tbsp. sugar, milk, corn starch and salt in medium saucepan until smooth. Cook and stir over medium-high heat until bubbly. Cook and stir an additional 1 minute. Remove from heat. Whisk egg yolks in small bowl. Add 1/4 C. hot filling to yolks, stirring constantly. Return egg yolk mixture to saucepan. Bring to a simmer over low heat, stirring constantly. Remove from heat. Stir in remaining coconut oil and vanilla.
ARRANGE bananas in crust. Pour filling over bananas. Arrange wafers over filling. Chill 2 hours or until firm. Beat cream and powdered sugar in large bowl with mixer on high speed until stiff. Spread over top of pie. Garnish with vanilla wafers, as desired.
Nutrition
Serving size
(1 of 8 slices)
Calories 440
Calories from Fat250g
Total Fat 28g
Saturated Fat 18g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 120mg
Sodium 270mg
Potassium 0mg
Total Carbohydrates 43g
Dietary Fiber 2g
Sugars 28g
Protein 5g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
