Preheat the oven to 375 degrees 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 teaspoon 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 teaspoon of water and proceed.
Press the graham cracker mixture firmly against the bottom and sides of the deep pie pan. Then bake for 8-10 minutes. Cool completely.
For the Filling:
Using an electric mixer, whip the heavy cream with the 3 tablespoons of sugar and vanilla. Whip until the whipped cream is VERY firm. Scoop into a separate bowl and set aside.
In another bowl, thoroughly whisk the instant pudding powder and 1 cup milk together, until well combined.
Using the mixer, beat the cream cheese until fluffy. Then with the mixer still running, add the sweetened condensed milk and pudding mixture. Scrape the bowl and beat until smooth. Using a spatula, fold in half the whipped cream.
Spread a thin layer of the filling over the bottom and sides of the cooled pie crust. Cut 3-4 bananas into chunks. Press the chunks to the bottom and sides of the pie crust. Then scoop the remaining filling into the crust.
Smooth the filling, top with the remaining whipped cream, cover gently with plastic wrap, and chill for at least three hours.
When you are ready to serve the pie, decorate the top with more fresh cut banana chunks and toasted coconut.
Some readers have mentioned struggling with runny filling. This could happen for one of three reasons.A) Each steps needs to be completed individually, then mixed together according to the instructions. Trying to dump and mix all the ingredients at once does not work.B) The whipped cream must be whipped very firm, before folding into the pie filling.C) Give it plenty of time to chill and set.