1-First Steps: Preparing the Crust: Preheat your oven to 350°F. Mix the graham cracker crumbs, granulated sugar, and melted unsalted butter in a bowl until it forms a crumbly texture. Press this mixture firmly into the bottom and up the sides of a 9½-inch deep dish pie plate. Bake for 8-10 minutes until lightly toasted, then let it cool completely on a wire rack.

2-Making the Filling: In a saucepan, combine the whole milk or 2% milk with sweetened shredded coconut and bring to a simmer over medium heat. In a separate bowl, whisk together the granulated sugar, salt, egg yolks, cornstarch, and 1 tablespoon milk until smooth. Gradually whisk the warm milk mixture into the egg mixture to temper it, then return everything to the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens and bubbles, about 3-5 minutes. Remove from heat and stir in the vanilla extract and unsalted butter until fully incorporated. Let the filling cool to room temperature, stirring occasionally to prevent a skin from forming.

3-Assembling and Chilling: Once the filling is ready, layer some into the cooled crust, add the sliced bananas evenly on top, then pour the remaining filling over it. Press plastic wrap directly onto the surface of the filling to avoid a skin forming, and chill in the refrigerator for at least 8 hours. Here, you might want to check out a similar banana-based recipe like our banana chocolate chip muffins for more ideas on handling bananas in desserts.

4-Adding Topping and Garnish: Before serving, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe this over the chilled pie, then garnish with toasted coconut and additional sliced banana. For more pronounced banana flavor, consider using 3-4 bananas in the layers as a helpful tip. Ensure the heavy cream is very cold for the best results, making your pie not only tasty but also visually appealing for party hosts.