Directions

for the crust:

1. Preheat the oven to 375 degrees.
2. In a stand mixer with a paddle attachment, combine flour, salt and sugar.
3. Add shortening and mix until just combined.
4. Add cold water and milk 1 tablespoon at a time. Mix until dough comes together.
5. Gather dough into a ball and shape it into a flattened round on a floured surface.
6. Roll pie crust into a circle 2 inches larger than the upside down pie plate.
7. Carefully transfer dough to pie plate and trim dough to a 1-inch overhang. Fold the extra piece under and pinch to seal it. Decorate edges as desired.
8. Using a fork, poke a couple of holes in the bottom of the crust.
9. Line the bottom of the crust with parchment and fill it with pie weights.
10. Bake the crust for 20 minutes.
11. Remove pie weights and parchment.
12. Bake for another 10-15 minutes, or until the bottom is golden.

for the filling:

1. Whisk egg yolks in medium bowl and set aside.
2. In a medium saucepan, combine sugar, cornstarch, and salt.
3. Add coconut milk and whole milk and cook on medium-high heat, stirring constantly, until the mixture is bubbling and thick.
4. Add the mixture to the eggs yolks a little bit at a time. Whisk until combined.
5. Return the mix to the saucepan and cook on medium hear, stirring constantly, until the mixture comes to a boil.
6. Transfer mixture to a medium bowl and add coconut. Cover with plastic wrap and put in the fridge until the filling is completely set (about 4 hours).
7. Once it is set, place sliced bananas all over the bottom of the pie crust and pour coconut mixture over the top. Smooth with spatula.

for the topping:

1. In a stand mixer fitted with a whisk attachment, combine heavy cream and powdered sugar.
2. Mix on a high speed until soft peaks form.
3. Put whipped cream on top of coconut mixture and smooth with spatula.
4. Add sliced banana and toasted coconut.