Whip heavy cream in a chilled bowl until soft peaks form. Add the confectioners’ sugar and vanilla and continue to whisk until just stiff peaks.
Assemble the pie:
Layer sliced bananas in cooled crust. Pour the frozen topping over the bananas. Spread the whipped cream on top and form a decorative mound. Sprinkle top evenly with 1/2 cup (125 mL) toasted coconut and serve immediately.
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