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Directions

To make the crust, preheat oven to 350 degrees.
In a medium sized bowl, mixed together the graham cracker crumbs, melted butter and sugar. Spray a nine inch, deep dish pie pan with cooking spray. Spread crumb mixture evenly in the prepared pan pressing firmly on the bottom and up the sides.
Bake at 350 degrees for 8 minutes. Let cool completely. To make the filling, in a large bowl, beat the cream cheese and granulated sugar until fully combined. Add the whipping cream and continue beating, on high, until light and fluffy. Beat in the coconut and vanilla extracts Place the coconut in a small food processor and chop until fairly fine.
Carefully fold in the drained pineapple and the chopped coconut.
Line the cooled graham cracker crust with one layer of the sliced banana. Spoon the cream cheese mixture over the bananas and smoot out. Place in refrigerator for 4 hours or overnight.
While pie is cooling, make the topping. In a small saucepan, place the brown sugar and butter over medium heat. Melt butter, stirring occasionally.
Mix the orange juice and cornstarch together. Once butter is melted, add the can of crushed pineapple (including the juice) and the orange juice mixture. Stir until bubbling. Let boil for about 2 minutes until thickened.
Refrigerate topping. Once completely cooled, spread topping on top of pie and continue to refrigerate until ready to serve.
To make whipped cream, in a large bowl, place all ingredients and whip together until light and fluffy.
When ready to serve, pipe dollops of whipped cream around edge of pie and garnish with toasted coconut.