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1
Heat the oven to 350 degrees F and arrange a rack in the lower third.
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2
Lightly flour a work surface and roll the dough into a round approximately 12 inches in diameter and 1/4 inch thick.
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3
Line a 9-inch pie plate with the dough and fold the excess under itself, crimping the edges to seal.
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4
Pierce the base of the crust with a fork several times, line with a piece of parchment paper, and fill with pie weights or dried beans.
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5
Bake until the dough starts to set, about 20 minutes.
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6
Remove the pie weights and parchment paper and continue to bake until the dough is dry and slightly brown, about 25 minutes more.
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7
Remove from the oven and let cool completely.
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8
Cut bananas into 1/4-inch-thick slices and overlap to fill the bottom of the cooled crust; set aside.
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9
Place cornstarch in a medium bowl and whisk in 1/2 cup of the milk, then the yolks, until incorporated and smooth.
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10
In a large saucepan whisk together coconut milk, sugar, salt, and remaining milk and bring to a boil over medium heat.
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11
Once boiling, slowly whisk in yolk mixture and reduce heat to medium low.
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12
Using a rubber spatula, constantly stir and scrape the bottom of the pot to prevent scorching; cook until mixture reaches 180 degrees F on an instant-read thermometer, about 5 to 10 minutes.
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13
Remove from heat and stir in vanilla.
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14
Pour hot custard into pie crust and let cool to room temperature, about 15 minutes.
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15
Once cool, cover and refrigerate until firm and chilled, at least 30 minutes or up to 12 hours.
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16
When ready to serve, combine cream and powdered sugar in a chilled mixing bowl and whip until medium peaks form.
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17
Spread evenly over the surface of the pie and sprinkle toasted coconut over cream.
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18
Serve immediately or chill up to 8 hours.
