Coconut Pie Shell: Melt 1/2 cup butter in large skillet and saute coconut flakes, stirring constantly, until golden brown, about 5 minutes. Place in lightly buttered 9-inch pie plate. Press firmly and evenly to form shell. Chill before filling, if desired. Pie Filling: Combine egg yolks, 1/4 cup sugar, cornstarch, salt and flour in small bowl. Gradually add 1 cup half-and-half. Combine remaining 2 cups half-and-half and 1/2 cup sugar in 3-quart saucepan and bring just to boil over medium heat. Add egg mixture and cook and stir until mixture returns to boil and thickens, about 1 minute. Remove from heat. Stir in 2 drops food coloring and vanilla. Cover surface with plastic wrap to prevent skin from forming. Let cool. Slice bananas into Coconut Pie Shell. Pour filling into shell. Whip cream with powdered sugar until stiff. Spoon in dollops or pipe with pastry bag around edge of pie. Chill 2 hours before slicing. This recipe yields 6 to 8 servings. Each of 8 servings: 655 calories; 335 mg sodium; 242 mg cholesterol; 48 grams fat; 53 grams carbohydrates; 6 grams protein; 0.92 gram fiber.