Preheat oven to 375.
In a mixing bowl combine graham cracker crumbs, sugar, and melted butter; mix until well blended.
Press mixture into a 9 inch pie plate.
Bake for 8 minutes.
Remove from oven and cool completely.
Spread coconut on a cookie sheet and toast in oven for 5 to 8 minutes, stirring occasionally, until golden brown.
In a saucepan, combine 1/2 cup of the toasted coconut, half-and-half, milk, cream of coconut and sugar; cook over medium heat and bring to a simmer. DO NOT BOIL.
In a medium bowl, whisk together egg yolks and cornstarch.
Remove simmering milk mixture from heat.
Pour 1 cup of milk mixture into yolk mixture while constantly whisking.
Repeat the process; Pour 1 cup of milk mixture into yolk mixture while constantly whisking.
Pour egg yolk mixture into the saucepan with simmering cream.
Cook 5 to 6 minutes, stirring constantly with a rubber spatula, until mixture simmers and thickens.
Remove custard from heat and stir in 2 tablespoons butter and vanilla.
Let cool 15 minutes.
Sprinkle sliced bananas over graham cracker crust.
Pour the custard into the pie crust.
Smooth top of custard and cover with plastic wrap.
Refrigerate for 4 hours or overnight, until filling is cold.
In a large chilled bowl, combine heavy whipping cream, vanilla, and sugar.
Beat mixture on medium-high until soft peaks form.
Spread over pie.
Sprinkle with remaining toasted coconut.