Ingredients

1^1/3 cup sweetened flaked coconut (packed)
2/3 cup old-fashioned or quick cooking oats (uncooked)
5 Tbls. softened unsalted butter (divided)
3 cups milk
1/3 cup cornstarch
1/4 tsp. salt
3 large egg yolks
1/2 cup plus 2 tsp. sugar
1^1/2 tsp. vanilla extract
3 large bananas
1/2 cup heavy whipping cream
Toasted sliced almonds for garnish

Instructions

Preheat oven to 300º
In 9" pie plate, with hand, mix coconut, oats and 3 Tbls. softened butter.
Pat coconut mixture onto bottom and up sides of pie plate.
Bake crust 15 minutes or until golden; cool on wire rack.

In 2-quart saucepan, combine milk, cornstarch, salt, egg yolks 1/2 cup sugar, and remaining 2 Tbls. butter.
Cook over medium-low heat, stirring constantly, until mixture boils and thickens; boil 1 minute.
Remove saucepan from heat; stir in vanilla.

Cut 2 bananas into 1/4-inch think slices.
Line cooled pie crust with sliced bananas; pour custard filling over bananas.
Cover custard filling with plastic wrap; refrigerate until cold.

With electric mixer, beat heavy cream with 2 tsp. remaining sugar until stiff peaks form.
With metal spatula, spread whipped-cream over pie.
Cover and refrigerate until ready to eat.