Step 1

In a small bowl, mix together the honey graham cracker crumbs and melted butter until all is moistened. Press the mixture onto the bottom and sides of a 9″ pie plate. Set aside in the fridge.

Step 2

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the cream, egg yolks, and milk until smooth.

Step 3

On the stovetop over medium-high heat, bring to a simmer, whisking constantly until the mixture thickens and becomes smooth (5-10 minutes).

Step 4

Remove from heat, whisk in the vanilla extract. Let mixture cool to warm, stirring often with wooden spoon, 5 minutes. *Do not stir again after this.

Step 5

Place a single layer of banana slices onto the bottom of the crust. Pour half of the warm custard on top. Repeat with another layer of bananas and remaining custard. Chill in the fridge uncovered for a minimum of 6 hours to overnight.

Step 6

Beat the whipping cream, sugar and vanilla until medium peaks. Spread on top of pie before serving. Top with toasted coconut if desired.