To make the crust, butter your pie plate generously. Melt the stick of butter in a frying pan, when melted, add coconut, and toast over medium heat. Stir constantly browning evenly on all sides.

Press the coconut into the buttered pie plate to make a crust. I reserved a little for the topping.

Refrigerate for 30 minutes.

Combine the egg yolks, 1/4 cup sugar, cornstarch, salt and flour in a small bowl. Gradually add 1 cup of half and half, and combine.

In a saucepan, over medium heat, combine the 2 remaining cups of half and half and 1/2 cup sugar, bring to a boil, stirring so it doesn’t scald. When it comes to a boil, add egg mixture and stir with a whisk, cook until pudding thickens, will only take about a minute.

Remove from heat, stir in vanilla.

Cover with plastic wrap, laying the wrap over the top of the pudding so skin doesn’t develop as it cools.

Cool in the fridge overnight.

Combine whipping cream and powdered sugar and whip with electric mixer until fluffy and dense. I added a splash of vanilla to mine, too. Keep in the fridge until you’re ready to assemble the pie.

Slice bananas into pie crust.

Pour pudding over the bananas and spread out.

Top with dollops of whipped cream, spread to cover.

Top with reserved toasted coconut.

Refrigerate for 2 hours before eating.