Hawaiian Banana Cream Pie

Beat egg whites (at room temperature) until stiff peaks form. Combine the 1 cup cashews or Macadamia nuts, coconut and brown sugar; fold into egg whites.

Spread mixture in bottom and on sides of a 9-inch pie pan, forming a shell. Bake at 375 degrees F for 7 to 10 minutes or until lightly browned. Cool on a wire rack.

Combine sugar and cornstarch in a saucepan. Combine egg yolks and milk; slowly add to sugar mixture, stirring constantly until smooth. Add butter.

Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat and stir in vanilla extract.

Cool. Fold whipped cream into cool custard. Slice 1 banana and line meringue shell with slices. Spoon custard over bananas. Cover with plastic wrap and chill for 2 hours.

Just before serving, sprinkle 1/2 cup cashews or Macadamia nuts around outer edge of pie. Slice remaining banana, and place slices around outer edge on nuts.