In a medium stockpot, heat coconut milk, milk, ½ cup (115 grams) cream, ¼ cup (50 grams) sugar, and reserved vanilla bean seeds over medium heat just until bubbles form around edges of pot. (Do not boil.)

In a medium bowl, whisk together ½ cup (99 grams) sugar, cornstarch, and salt until combined. Whisk in egg yolks and egg until well combined.

Pour about one-fourth of hot coconut milk mixture into sugar mixture, whisking constantly. Pour sugar mixture into remaining hot coconut milk mixture in pot, whisking constantly. Reduce heat to medium-low, and cook, stirring constantly with a silicone spatula, until mixture is thickened and large bubbles begin to break surface in center of pot. Remove from heat, and stir in butter until melted and mixture is smooth. Stir in 1 cup (70 grams) flaked coconut and 1 teaspoon (5 grams) vanilla. Pour about half of mixture into cooled blind-baked Toasted Coconut Pie Dough, and spread into an even layer. Arrange about 20 vanilla wafers on top of filling in a single layer. Pour remaining filling on top of vanilla wafers, and spread into an even layer. Cover with a piece of plastic wrap, pressing wrap directly onto surface of filling to prevent a skin from forming, and refrigerate until completely cool and set, at least 4 hours or up to 24 hours.

Arrange about two-thirds of banana slices in an even layer on top of pie, overlapping each slice. Crumble remaining vanilla wafers, and sprinkle on top of banana slices in an even layer.

In the bowl of a stand mixer fitted with the whisk attachment, beat remaining 1½ cups (353 grams) cream, remaining ⅓ cup (66 grams) sugar, and remaining 1 teaspoon (5 grams) vanilla at medium speed until medium peaks form, 2 to 3 minutes. Spread, spoon, or pipe whipped cream on top of pie. Top with remaining ¼ cup (18 grams) flaked coconut and remaining banana slices. Refrigerate until ready to serve.