This epic banana coconut cream pie has layers of banana on a cookie crust. The filling is a rich coconut cream pudding and it's topped with toasted coconut!
Preheat oven to 350 °F. Add vanilla wafers to a food processor with macadamia nuts. Process until the mixture is a fine mix. Then transfer to a bowl and stir in melted butter and salt.
Press this mixture into a springform pan, working it slowly up the edge of the pan so it goes about ¾-1 inch up the pan.
Bake the crust for 14-15 minutes until it's golden brown. Then remove and let cool.
To make the coconut filling:
In a medium bowl, whisk together the egg, yolks, sugar, flour, and cornstarch.
In a medium saucepan, combine the coconut milk, coconut cream, and heavy cream. Heat until the mixture is steaming hot, stirring constantly. No need to boil the mixture.
Slowly whisk the hot coconut mixture into the egg mixture. Whisk in about half of the hot cream mixture and then whisk the egg mixture back into the remaining hot cream mixture so the entire custard mix is in the saucepan.
Return the custard mixture to low heat and stir constantly as it cooks. It will thicken quickly as it heats.
When the mixture is thick like pudding, remove it from the heat.
Slice a banana and add slices to the bottom of the pie crust. Then pour in the pudding mixture. Transfer the pie to the fridge to chill completely, probably four hours or overnight is fine.
Finishing the pie
Finish the pie by topping it with whipped cream. I whip together heavy cream with sugar and vanilla for my homemade version.
Toast coconut in a dry skillet over low heat for a few minutes until fragrant and tan in color.
Decorate pie with whipped cream and toasted coconut. Slice and serve.