Preheat the oven to 350˚F. Butter your pie pan with a light coat, then set aside.
Crumb graham crackers in a food processor. Pulse until the crumbs are fine and uniform in size.
Combine graham crackers, brown sugar, cinnamon and salt in a medium-sized bowl. Mix well, then add the melted butter. Stir with a fork, then with your hands, coat until the butter is even in distribution.
Spread the crumbs even across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the graham cracker mixture into the bottom and up the sides of the pie plate. Place in the refrigerator for 10 minutes.
On the center oven rack, bake the crust for about 7 minutes. The crust won't turn golden, but when finished, will smell graham cracker fragrant. Let the crust cool on a wire rack.
Chocolate Banana Cream
In a small/medium sized bowl combine sliced bananas and orange juice. Stir gently so as not to disturb banana's beautiful shape.
In a medium-size saucepan, whisk sugar, cornstarch, and salt together. Whisk in milk and egg yolks. Run a spatula along the corners and bottom of the saucepan, making sure the mixture is well combined.
Place the saucepan over medium-high heat. Whisk nonstop until the mixture boils and thickens, about 6-7 minutes. Continue stirring for 60 seconds. Remove from heat— whisk in butter, one piece at a time until melted. Whisk vanilla, nutmeg, clove, then chocolate in a couple batches, stirring until melted, then fold in coconut. Let mixture cool for 5 minutes, stirring often.
In this 5 minutes, layer the sliced bananas in concentric circles along pie pan bottom. Give the chocolate banana one last good stir and layer the creamy dreamy to pie crust top.
A couple options for preventing a skin from forming:Press a piece of plastic over the surface (leaving little gaps or air pockets) of the pie. Glide a piece of butter across the surface of the pie, then press a (preferably unbleached) piece of parchment paper over (leaving little gaps or air pockets) the pie.Place the pie on a wire rack and let cool, then refrigerate for at least 4 hours or overnight.
Vanilla Bean Whipped Cream
About 15 minutes before you're ready to serve, chill a medium-size (preferably glass or metal) deep bowl and beaters from your electric mixer in the freezer.
Using an electric mixer, start at low/medium speed. Beat the heavy cream until it starts to thicken. Add the confectioners' sugar and vanilla bean paste or extract. Increase the speed to medium-high and continue mixing until stiff peaks form. Avoid over beating. Place the whipped cream in the refrigerator until ready to use.
On a piece of aluminum foil spread both coconut flakes (chips, if using) and nuts. Place the foil directly on the toaster oven rack. Turn dial or set to medium. The coconut and nuts are fairly quick to brown, so keep a watchful eye. Once golden and fragrant, remove from the oven. If left on the foil, both will continue to cook, so cool on a plate or in a bowl.
Pie Assembly
Pipe or spread the whipped cream and sprinkle with toasted coconut and crushed/whole hazelnuts.Slice, share the love.