Ingredients

Crust:

1/2 cup (1 stick) butter

3 cups sweetened flake coconut

3 oz vanilla wafers (about 2 cups before crushing in food processor)

Pie Filling:

4 egg yolks

3/4 cup white sugar divided

3 tbsp cornstarch

1/2 tsp salt

1/4 cup all-purpose flour

3 cups half and half divided

4 drops of yellow food coloring

2 tsp vanilla extract

1 1/2 cups sweetened flake coconut

4 bananas firm but ripe, peeled and cut into 1/4th inch slices (could easily double this to 8 and give it even more banana flavor).

Topping:

2 cups heavy cream

3 tbsp powdered sugar

1 tsp vanilla

1/2 cup sweetened flake coconut toasted in butter and cooled

10 vanilla wafers crushed in food processor

Cooking Directions

Spray a 9x13 inch baking dish with nonstick cooking spray. Set aside.

Make the Coconut Crust:

In a large skillet, melt butter. Add coconut and continue to cook over medium heat until coconut just turns golden brown. Add the crushed vanilla wafers and remove from heat. Press the coconut / wafers into the prepared dish. I use a wooden tart tamper to press it together as much as I can, but a wooden spoon (or your thumbs) may work. Put the crust in the fridge to set.

Make the Coconut Custard Filling:

In a small bowl or stand mixer, whisk together the egg yolks, 1/4 cup granulated sugar, cornstarch, salt and flour. Slowly whisk in 1 cup of half and half. (I did this in a stand mixer, but it is probably easier and even better to just do it in a bowl).

In a medium sized saucepan over medium heat, combine remaining 2 cups half and half and 1/2 cup sugar and bring just to a boil. Slowly stir in the egg mixture and continue to cook, stirring constantly until the mixture returns to a boil and thickens.

Remove from heat and add food coloring, 2 teaspoons of vanilla and 1 1/2 cups of coconut, stirring until evenly combined (You could add even more coconut if you want).  Pour into a bowl and cover the surface with plastic wrap (Plastic should be directly on the surface of the warm custard). Refrigerate for 4-6 hours.

Make the Whipped Cream Topping:

Whip the heavy cream in a chilled bowl until soft peaks form. Add the powdered sugar and vanilla and continue to whip until peaks are just stiff.

Assemble the dish:

Layer sliced bananas on top of the cooled crust. Place chilled filling over bananas and spread smooth (I took it out in chunks and put them all over the dish before smoothing with a silicon spatula). Spread whipped cream topping over the top. Sprinkle the top with the vanilla wafer crumbs and then with the 1/2 cup toasted coconut.  You can return to the fridge or serve right away.