Preheat oven to 375 degrees F. On a lightly floured surface,
roll pie dough into a 12-inch circle about 1/8-inch thick. Place
in a 9-inch pie plate then trim the edges to about 1 1/2-inch
overhang. Tuck the extra dough under around the top and use
your fingers to crimp around the edges. Freeze dough for
about 20 minutes.
Line the dough with parchment paper and fill with pie weights.
Bake for about 20 minutes, remove weights and parchment
and bake for 7-10 minutes or until lightly golden then set aside
on a wire rack to cool completely.
In a medium bowl, whisk egg yolks, sugar and cornstarch until
smooth; set aside. In a small saucepan, warm the milk and
vanilla bean seeds until almost boiling and small bubbles start
to form around the edges of the pan. Adding slowly, vigorously
whisk the hot milk into the egg yolk mixture until blended, then
pour back into saucepan. Return pan to medium heat and
whisk for about 3 minutes until mixture begins to boil and
thicken. Once it comes to a boil, continue to cook, whisking
continuously, for another minute. Remove from heat and stir in
butter, 3/4 cup sweetened shredded coconut and vanilla
extract until butter is completely melted. Transfer to a bowl,
cover with plastic pressing wrap directly on the surface of the
mixture to avoid a skin from forming and cool to room
temperature.
In a medium bowl, toss to combine bananas and lemon juice.
Arrange in the bottom of the pie crust, then pour pastry cream
over the bananas. Cover and chill until set, about 4-6 hours.
Top with whipped cream and sprinkle with 3/4 cup toasted
coconut to serve.