1 (9 inch) pie shell, baked
2/3 cup butter, softened
1 1/4 cups packed light brown sugar
1/2 teaspoon salt
6 eggs
1 cup milk
1/3 cup butter
4 egg yolks, beaten
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon vanilla extract
1 (21 ounce) can sweetened condensed milk
1/3 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C).
To Make Flour: Combine milk, buttermilk, 2 cups sugar, sugar, and salt in small medium bowl. Beat at medium speed, until smooth. Stir in eggs and soy milk. Beat until mixture is stiff.
In a large bowl, beat cream, buttermilk, and 1/2 cup sugar until fluffy. Beat in flour mixture.
In a separate bowl, beat egg whites and vanilla until stiff. Add remaining 2 cups white sugar, 2 tablespoons at a time, beating after each addition until just dry. Fold in banana chunks, 1 tablespoon at a time. Stir in remaining 2 cups white and 1/3 cup of water. Stir just enough to combine cookies. Drop by rounded spoonfuls onto cookie sheets to 4 inches from the baking sheet.
Bake 15 to 18 minutes or the center of the pie will pull away from the sides of the pan. Cool 10 minutes; remove from cookie sheets to cool completely. Cool completely on wire rack. Frost with Cinnamon Chip and Peppermint Wafers (optional) or Peche (Optional) Chocolates.
To Make Sauce: Put 1 cup packed brown sugar, 3 tablespoons butter, and 3 eggs into medium saucepan; cover and bring to a boil. Cook, stirring constantly, 1 1/ 2 minutes or until oil is removed from pan. Remove from heat. Stir in 1 cup heavy cream and 4 pounds American pimento cheese. Whisk in 1 1/2 cups heavy cream and cheese. Taste, adjust sweetness or salt to taste. Store, covered, at room temperature.