Coconut Banana Cream Pie

Ingredients

• 12 whole graham crackers
• 6 tablespoons unsalted butter
• 3 tablespoons sugar
• Pinch of kosher salt
• 1/3 cup sugar
• 3 large egg yolks
• 3 tablespoons cornstarch
• 1 1/4 cup whole milk
• 1 1/4 cup full-fat coconut milk
• 1 teaspoon vanilla
• 1 1/2 cups sweetened shredded coconut, plus additional for the top
• 2 medium ripe bananas
• 2 cups heavy whipping cream
• 3 tablespoons powdered sugar

Directions

1. Set your oven to 350 degrees F. For the graham cracker crust, heat the oven to 350 degrees F. Snap the graham crackers into smaller pieces and add them to a food processor. Pulse until the big pieces are gone; you want crumbs that look sandy, not like dust.
2. Tip the crumbs into a bowl, then mix in the melted butter, sugar, and salt. It should feel like damp sand and hold together when you squeeze a bit between your fingers.
3. Pack the crumb mixture tightly across the bottom and up the sides of a 9-inch pie plate, using a measuring cup or glass to really press it in. Bake for 10 to 12 minutes, until the crust smells toasty and has deepened slightly in color. Take it out of the oven and let it cool completely.
4. For the cream filling, add the sugar, egg yolks, and cornstarch to a medium saucepan. Before turning on the heat, whisk until the mixture lightens to a pale yellow and looks a little fuller. Whisk in the milks and salt.
5. Set the saucepan over medium heat and keep whisking the whole time, until the filling thickens, 15 to 20 minutes. If it feels like nothing is happening, you can raise the heat just a bit.
6. You’ll know it’s ready when the whisk briefly leaves lines across the surface before they fade. Stir in the vanilla and shredded coconut.
7. Spoon half of the cream filling into the cooled graham cracker crust. Slice the bananas and arrange them over the filling, then spread the rest of the custard on top. Be sure the bananas are fully covered, so they don’t brown.
8. Level the top, then press plastic wrap directly against the surface. Refrigerate the pie at least 4 hours or up to 24 hours, until set.
9. When you’re ready to serve, whip the cream with a stand mixer or hand mixer until soft peaks form. Add the sugar and keep beating until the cream reaches a medium peak. Pile the whipped cream generously over the chilled pie, then scatter extra shredded coconut on top.
10. After it’s assembled, the pie can stay in the refrigerator for a few hours before serving. Longer than a few hours, though, and the whipped cream may begin to weep; it will still taste fine, just look a little less pretty.