Ingredients

The following ingredients have 8 Servings
  • 1-1/2 cups finely ground graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter (melted)
  • 1-1/2 cups sweetened shredded coconut (divided)
  • 1-1/2 cups half-and-half
  • 1 cup milk
  • 1/2 cup cream of coconut
  • 1/2 cup sugar
  • 8 egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons butter
  • 2 teaspoons pure vanilla extract
  • 2 bananas (cut into 1/2-inch slices)
  • 1 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract (you can also use coconut extract or banana extract)
  • 1 tablespoon sugar

Instruction

  • Preheat oven to 375.
  • In a mixing bowl combine graham cracker crumbs, sugar, and melted butter; mix until well blended.
  • Press mixture into a 9 inch pie plate.
  • Bake for 8 minutes.
  • Remove from oven and cool completely.
  • Spread coconut on a cookie sheet and toast in oven for 5 to 8 minutes, stirring occasionally, until golden brown.
  • Let cool.
  • In a saucepan, combine 1/2 cup of the toasted coconut, half-and-half, milk, cream of coconut and sugar; cook over medium heat and bring to a simmer. DO NOT BOIL.
  • In a medium bowl, whisk together egg yolks and cornstarch.
  • Remove simmering milk mixture from heat.
  • Pour 1 cup of milk mixture into yolk mixture while constantly whisking.
  • Repeat the process; Pour 1 cup of milk mixture into yolk mixture while constantly whisking.
  • Pour egg yolk mixture into the saucepan with simmering cream.
  • Cook 5 to 6 minutes, stirring constantly with a rubber spatula, until mixture simmers and thickens.
  • Remove custard from heat and stir in 2 tablespoons butter and vanilla.
  • Let cool 15 minutes.
  • Sprinkle sliced bananas over graham cracker crust.
  • Pour the custard into the pie crust.
  • Smooth top of custard and cover with plastic wrap.
  • Refrigerate for 4 hours or overnight, until filling is cold.
  • In a large chilled bowl, combine heavy whipping cream, vanilla, and sugar.
  • Beat mixture on medium-high until soft peaks form.
  • Spread over pie.
  • Sprinkle with remaining toasted coconut.
  • Serve.