Dessert: Banana Coconut Cream Pie

Ingredients

1 cup all-purpose flour
3 tablespoon sugar
1/4 teaspoon double-acting baking powder
1/8 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
a 3 1/2-ounce can (about 1 1/3 cups) sweetened flaked coconut, toasted
1 large egg, beaten lightly
raw rice for weighting the shell

Instructions

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.

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