1 (3 1/2 oz.) can flaked coconut (1 1/3 c.) 2/3 c. old fashioned or quick cooking oats, uncooked 3 tbsp. butter 3 c. milk 1/3 c. cornstarch 3 lg. egg yolks 1/2 c. sugar 2 tbsp. butter 1/4 tsp. salt 1 1/2 tsp. vanilla extract 3 lg. bananas 6 lg. egg whites 1/4 tsp. cream of tartar 1/4 tsp. salt 3/4 c. sugar
Preheat oven to 300 degrees. In 9" pie plate, with hand, mix coconut, oats, and 3 tablespoons softened butter. Pat mixture into bottom and up side of pie plate. Bake crust 15 minutes or until golden. Cool on wire rack. In 2 quart saucepan, mix milk, cornstarch, egg yolks, 1/2 cup sugar, 2 tablespoons butter and 1/4 teaspoon salt until well mixed. Cook over medium low heat, stirring constantly, until mixture boils and thickens; boil 1 minute. Remove saucepan from heat; stir in vanilla. Slice 2 bananas 1/4" thick. Line cooled pie shell with sliced bananas; pour custard filling over bananas. Top with meringue.