Banana Caramel Coconut Cream Pie

Ingredients:

1 deep dish graham cracker crust
2 slightly underripe bananas
Caramel:
      1/2 Cup sugar   
      3 Tbsp water
      3 Tbsp heavy cream
      a pinch of salt
      2 Tbsp unsalted butter
Filling
      1 Can (14 oz) coconut milk
      1 Cup whole milk
      1/2 Cup unsweetened shredded coconut
      1/2 Cup plus 1 T sugar
      3/8 tsp salt
      5 large egg yolks
      1/4 Cup cornstarch
      2 tsp dark rum
      2 Tbsp unsalted butter, cut into 2 pieces
      1 tsp vanilla extract
Whipped Cream & Garnish:
      1 1/5 Cups heavy cream
      2 Tbsp sugar
      1/2 tsp vanilla extract
      1 Tbsp unsweetened shredded coconut, toasted in a small frying pan 'til golden   
            brown

Directions:

1. Slice bananas into 3/8 inch thick rounds and arrange in the bottom of graham cracker crust.

2.  For the Caramel: Bring sugar & water to boil over high heat in a small heavy-bottomed saucepan. Cook until dark amber, 5 to 8 minutes, occasionally swirling pan once sugar begins to color. Off heat, add heavy cream (caramel will bubble vigorously) and a pinch of salt; whisk to combine. Whisk in unsalted butter. Pour caramel into pie shell, tilting pie plate to coat evenly; set aside to cool.

3. For the Filling: Bring coconut milk, whole milk, shredded coconut, 1/2 Cup sugar, & salt to a simmer over medium high heat, stirring occasionally to ensure that sugar desolves. Whisk yolks, cornstarch & remaining 1 Tbsp sugar in a medium bowl until thoughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add the remaining milk mixture to the yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to sauce pan & cook until thickened & mixture reaches boil, whisking constantly, about 1 minute; filling must boil to fully thicken (to determine if filling has reached boil, stop whisking; large bubbles should quickly burst on surface). Off heat, whisk in rum, butter & vanilla until butter is fully incorporated. Pour hot filling into cooled pie shell & smooth surface with rubber spatula (1/3 cup of filling might not fit because of the caramel & bananas); press plastic wrap directly against surface of filling & refrigerate until firm, at least 3 hours & up to 12 hours.

4. For the Whipped Cream: Just before serving, beat cream, sugar & vanilla with an electric mixer until soft peaks form, about 1 1/2 to 2 minutes. Top pie with whipped cream & then sprinkle with coconut. Cut pie into wedges & serve.