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1
In a mixing bowl combine the graham cracker crumbs, coconut and melted butter.
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2
Mix well.
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3
Press into the bottom and sides on a nine inch pie pan.
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4
Bake at 350 degrees until firm and golden brown, about 10 minutes.
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5
Remove from the oven and cool completely.
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6
In a stand-up mixer or a large bowl with electric beaters, whisk cornstarch, sugar and salt.
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7
Slowly beat in cream, then milk in a thin steady stream.
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8
Whisk in the egg yolks, one at a time.
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9
Transfer to a saucepan and cook over moderate heat whisking constantly and gently, until mixture comes to a full rolling boil.
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10
Reduce heat, stir liqueur into custard and simmer, stirring occasionally, about two minutes, or until mixture coats the back of a spoon.
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11
Immediately pour into a clean bowl.
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12
Beat in the butter, a tablespoon at a time, stirring to melt before adding the next.
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13
Cover surface directly with plastic wrap and let cool until lukewarm, about an hour.
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14
Slice the bananas on the diagonal into 1 inch pieces.
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15
If desired, sprinkle lemon juice (about a tablespoon)over the bananas to prevent browning.
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16
Layer evenly in pie shell.
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17
Pour custard over bananas, covering completely.
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18
Refrigerate pie for 20 minutes.
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19
In a cold bowl, with cold beaters, beat the cream until it forms soft peaks.
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20
Slowly beat in sugar,then liqueur and beat until stiff peaks form.
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21
Spread over filling.
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22
Chill pie at least an hour before serving.
