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1
Preheat the oven to 350F.
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2
To prepare the crust, in a medium bowl, combine the flour and the 1/2 cup of pecans.
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3
Add the butter and use your fingers to mix it in with the flour and pecans until you have achieved a crumbly texture.
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4
Spread the dough evenly across the bottom and up the sides of a 9-inch deep-dish pie plate.
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5
(Make sure to spread the dough uniformly so that its the same thickness all around the pie plate.)
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6
Bake for 20 to 25 minutes, or until the crust achieves a golden brown.
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7
Prepare the vanilla pudding filling while the crust is baking, leaving enough time to cool before assembling the pie.
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8
To prepare the filling, in a medium saucepan, whisk together the sugar, salt, and flour.
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9
Mix in the milk and water.
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10
Place the saucepan over medium heat and cook until the mixture begins to simmer and the cream thickens to the point where you can insert a spoon into the mixture and the cream sticks to the spoon when removed (with none of the actual spoon visible).
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11
Place the egg yolks in a small bowl and stir in 1/4 cup of the heated mixture.
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12
Pour the egg yolks back into the cream, and simmer for 3 to 4 minutes, stirring constantly.
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13
Remove the saucepan from the heat, add the vanilla, and whisk until it is evenly combined throughout the cream.
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14
Allow the cream to cool in the refrigerator for about 1 hour before assembling the pie.
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15
This pie is assembled in three layers.
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16
Once the crust and vanilla pudding filling have cooled, begin assembling the first layer.
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17
In a large bowl, using an electric mixer fitted with a whisk attachment, combine the heavy cream, cream cheese, and confectioners sugar.
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18
Mix on high speed until well combined and stiff peaks form.
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19
Spread the mixture evenly across the bottom of the cooled crust.
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20
For the second layer, pour the cooled vanilla pudding filling over the cream cheese layer.
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21
Then arrange the banana slices across the layer of vanilla pudding.
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22
Place the pie in the refrigerator to chill for at least 1 hour before adding the final layer.
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23
In a large mixing bowl, using a spatula, fold the remaining 1/2 cup of pecans into the whipped cream until they are evenly distributed.
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24
Spread the pecan-whipped cream mixture over the banana slices, covering them completely.
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25
(If you choose, use a pastry bag to pipe the whipped cream, or offset spatula to spread it, to create a more finished look.)
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26
Sprinkle the coconut over the whipped cream.
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27
Evenly distribute the whipped cream garnish across the top of the pie.
