Instructions

• If using the shredded coconut for garnish, set aside a little of the 1/2 cup now; otherwise add the full 1/2 cup to the milk. Place 3/4 cup milk (and the shredded coconut, if using it in the milk) in a small pot and heat over medium until it just begins to simmer. Remove from heat and keep warm.
• In a small bowl, whisk together 2 whole eggs, 2 egg yolks, 1/2 cup granulated sugar, and 2 tablespoons all-purpose flour until smooth and combined.
• Temper the egg mixture: while whisking constantly, slowly pour a small steady stream of the hot milk into the eggs to warm them (start with just a little, then continue until the egg mixture is warmed). This prevents the eggs from scrambling.
• Pour the tempered egg mixture back into the pot with the remaining hot milk. Return the pot to medium heat and whisk constantly until the mixture comes to a gentle boil. Once boiling, continue whisking and cook for about 2 minutes, or until the filling is very thick and coats the back of a spoon.
• Remove the pot from the heat and stir in 1/2 teaspoon vanilla and 1/8 teaspoon coconut extract, if using. Taste and adjust only by adding the optional coconut extract if desired.
• Pour the hot filling into the baked and cooled pie crust. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate the pie until the filling is completely cold and set (at least 2 hours).
• When the filling is chilled and set, arrange the 2 ripe bananas, sliced, in an even layer over the filling.
• In a chilled bowl, whisk 1 cup heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form.
• Spread the whipped cream evenly over the banana slices, covering them completely.
• If you reserved shredded coconut for garnish, sprinkle it over the whipped cream. If you prefer the coconut toasted, toast the reserved coconut in a dry skillet over medium heat, stirring, until golden and fragrant; cool and then sprinkle. Refrigerate the finished pie until ready to serve (at least 30 minutes to let the topping set).