Banana Coconut Cream Pie *jb

FILLING
1/3 c Sugar
3 tb Cornstarch
3 lg Eggs
2 c Milk, scalded
1 ts Coconut extract
1 ts Vanilla
2 tb Malibu or other
-coconut-flavored rum

TOPPING
About 5 to 6 bananas
1/3 c Apple jelly
1 c Well-chilled heavy cream

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 375?F. 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.