[Pohnpei, Federated States of Micronesia; 06º 58' N/158º 12' E]

We met Tom and Janis in Honiara in the Solomon Islands during Philip's little heart attack incident.  They later joined us back at Roderick Bay and then spent the next few months there volunteering their time to help with innumerable medical issues and also teaching children who were not attending school to read.  It was during our stay at Roderick Bay that Tom's prowess as a pie baker became evident.  This recipe was particularly popular.   (We had trouble believing a crust made of olive oil would taste good with a sweet pie but Tom assured us it would, and it did.)

Crust:

1 cup flour

pinch salt

1/4 cup olive oil

1/8 cup cold milk

Milk may be 1% and at room temperature.  Water may also work.

Mix oil and milk, work into flour with a fork.  Roll dough between two sheets of waxed paper.  Transfer to pie pan and fork bottom to prevent bubbles.  Bake at 350 F +/- for 15-30 minutes until slightly golden.  Cool.

Filling:

2 1/2 cups milk

3 Tbs corn starch (if you don't have a 'frig, make the Tbs "heaping")

1/2 cup sugar

3 egg yolks (and retain whites for meringue) or 2 whole eggs

1 tsp vanilla extract

1/2 cup shredded coconut

sliced bananas 3/8-1/2" thick to cover bottom of crust

Whip eggs or yolks into a bowl and set aside. Mix sugar, corn starch and milk in saucepan.  Stir over low to medium heat until mixture boils.  Remove from heat and pour a portion of this mixture into a eggs, stirring while adding.  Pour egg/pudding mixture back into the saucepan and bring to boil for one minute.  Remove from heat.  Immediately add vanilla extract and 1/4 cup of the coconut.  Let the pudding cool.

Add remaining 1/4 cup of coconut to a dry frying pan and toast over low heat.

Assembly:

Take baked pie crust and cover bottom with banana slices.  Pour cooled pudding over slices and top with toasted coconut.    If you finish the pie with meringue, put the meringue covered pie into the oven to lightly brown peaks.  Almond slices are also nice!