White Chocolate Banana Cream Pie

1 (13 ¾ oz) package coconut macaroons

1 large egg, lightly beaten

1 T. butter, melted

2/3 cup sugar

¼ cup plus 1 T cornstarch

1/8 tsp salt

3 egg yolks

2 cups milk, divided

1 cup half and half

2 (3 oz) packages white baking bars

3 T. butter

3 large ripe bananas, thinly sliced

1 ½ cups whipping cream, dividied

1 (3 oz) package white baking bar

Garnish:white chocolate curls

Place macaroons in food processor bowl. Cover and pulse 5 or 6 times or until cookies are crumbled. Combine macaroon crumbs, 1 egg, and 1 T. melted butter; stir well. Firmly press crumb mixture over bottom and up sides of a greased 10 inch pieplate. Bake at 350 for 18-20 minutes. Let cool.

Combine sugar, cornstarch, and salt in a heavy saucepan. Combine egg yolks, 1 ½ cups

milk, and half and half, beating well; gradually stir into sugar mixture.

Heat remaining ½ cup milk and 2 chocolate bars in top of a double boiler over hot water until white chocolate melts. Stir into egg mixture. Cook over medium heat, stirring constantly, until thickened. Remove from heat; add butter and 1 tsp. vanilla. Stir until butter melts. Pour 1/3 (about 1 1/3 cups) of custard into baked crust; top with half of banana slices. Repeat layers, ending with custard. Cover and chill pie several hours.

Heat ¼ cup whipping cream and 1 chocolate bar in top of double boiler until chocolate melts. Let cool. Beat remaining 1 ¼ cups whipping cream at high speed of an electric mixer until stiff peaks form. Stir 2 T. whipped cream into cooled white chocolate mixture. Gently fold white chocolate mixture into remaining whipped cream; chill. Spread over chilled pie. Garnish, if desired. Yield: one 10 inch pie.