Fluffy Banana Cream Pie

Preheat the oven to 375 F. Place the graham crackers in the food processor. Pulse until the crackers are chopped to fine crumbs. Add the melted butter, sugar, salt and cinnamon, pulse to combine. Add 1 tablespoon of water and pulse a couple more times. If the crumbs are moist and pinch together well, dump into a pie pan. If not, repeat with another tablespoon of water and proceed.

Press the graham cracker mixture firmly against the bottom and sides of the pie pan. Then bake for 8-10 minutes. When done remove the pan from the oven and set it on a rack. Cool completely.

Using an electric mixer, whip the heavy cream with the 3 tablespoons of sugar and vanilla. Scoop into a separate bowl and set aside.

In a separate bowl, mix the instant pudding and milk until well combined and set aside.

Then put the cream cheese into a large bowl. Using the mixer, beat the cream cheese until fluffy. Then with the mixer still running, add the sweetened condensed milk and pudding mixture. Mix to combine then scrape the bowl and beat until smooth. Using a spatula, fold in half of the whipped cream.

Now spread a thin layer of the filling over the bottom and sides of the cooled pie crust. Peel 3-4 bananas and cut into chunks. Press the chunks into the bottom and sides of the pie crust. Then scoop the remaining filling into the pan crust. Smooth the top of the filling, top with the remaining whipped cream, cover it gently with plastic wrap, and chill for at least one hour.

When you are ready to serve the pie, decorate the top with more fresh cut banana chunks and toasted coconut.