Make this pie a day ahead and you have the perfect dessert for a hot summer day, topped with freshly whipped cream and toasted coconut. If its too hot to turn on the oven, use a prepared chocolate pie crust and toast the coconut garnish in the microwave.
Combine crust ingredients and, using a spoon, press onto bottom and up sides of a 9-inch pie pan. bake for 8 minutes at 375 degrees. Cool while preparing filling.
For the filling, start with the bottom layer. Combine chocolate, 1 tablespoon milk, and butter in a medium, microwave-safe bowl. Cover with a piece of wax paper and microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds, until chocolate is completely melted. Spread evenly over prepared pie crust. Arrange banana slices over chocolate. (The number of bananas you use depends on thickness of slices. Thicker is better.)
Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with a whisk for 2 minutes. Stir in the 1 1/2 cups flaked coconut. Spoon the mixture over the banana slices. Refrigerate 4 hours, or until set.
Before serving, toast coconut. Heat oven 350 degrees and spread coconut out evenly in a shallow pan. Toast 7 to 10 minutes or until lightly browned, stirring frequently. Or spread coconut on a microwave-safe plate and cook on high for about 5 minutes, stirring several times.
Whip cream, adding powdered sugar and extract as it thickens. Spread whipped topping over pie and sprinkle with toasted coconut. Store in refrigerator.
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