Instructions

1. Make the crust: Chill your food processor's metal blade in the refrigerator for about 15 minutes. Fit the chilled blade into the food processor bowl and add the flour, baking powder, sugar, salt and vanilla seeds. Pulse for 10 to 15 seconds, until fully combined.
2. Add the shortening and process in 6 (1-second) pulses. Add the coconut butter and process in 3 (1-second) pulses. The mixture should look like sand with clumps of butter. It will not look particularly wet. While pulsing about 6 to 8 times, drizzle in the vodka just until the dough has large clumps; do not overmix or over-pulse. The dough will not form a ball. Scoop the mixture out of the processor and pat into a flat round shape and wrap well with plastic wrap. Refrigerate until completely chilled, about 3 hours or overnight.
3. When the dough is chilled, place it on a nonstick or a lightly floured work surface. Let stand for 1 to 2 minutes until softened, but still chilled. Then, with a nonstick or very lightly floured rolling pin, roll gently, starting from the center and working outward 11 to 12 inches, rolling back and forth as little as possible, until you have a circle that is about 1/8- to 1/4-inch thick. Make sure that the crust will not stick by gently sliding it around as you roll.
4. Fold the dough in half and place on one half of a 9-, 9 1/2- or 10-inch pie plate, making sure to leave about 1 inch of overhang over the edge. Unfold to open and gently tuck the crust into the pie plate, making sure to get into the edges and bends. Pinch together any cracks that form while fitting it into the pan. Trim any excess dough hanging off the edges. Prick the bottom of the crust all over with a fork to prevent bubbling. This dough does not hold a crimp well; just shape it gently so it is level with the top of the pan. Refrigerate uncovered, overnight, or up to 2 days.
5. Preheat the oven to 385°F. Cut enough 3- by 4-inch pieces of aluminum foil to cover the edges of the crust (to prevent burning). Line the crust with a 14- by 16-inch sheet of parchment paper. Add enough pie weights, dry rice, or dried beans to fill the pan 3/4 full, making sure that the weights press against the edges and sides. Bake for 24 to 28 minutes, or until the center no longer looks wet or moist. Remove from the oven and lift out the paper and weights. Return the crust to the oven and bake for an additional 14 to 18 minutes, until the crust is golden all over. Allow to cool completely.
6. Make the filling: In a medium saucepan set over high heat, combine the coconut milk, coconut cream, sugar, and vanilla bean paste, and cook, stirring gently with a whisk, about 4 minutes, until it comes to a boil.
7. In a small bowl, combine the cornstarch and water and whisk gently to combine fully. While vigorously whisking the coconut milk mixture, slowly drizzle in the cornstarch mixture and cook for 2 minutes.
8. Add the agar-agar and cook for 4 to 6 minutes longer, stirring vigorously until the mixture reaches a boil. It will thicken considerably.
9. Remove from heat and let stand for 3 to 4 minutes to cool a bit. When the mixture reaches about 160°F to 165°F, add the chocolate and whisk well as it melts.
10. Cut the bananas into 1/8-inch rounds and arrange in the crust, placing them so they overlap one another about halfway. Pour the chocolate mixture over the bananas and let cool. Spray a sheet of plastic wrap with nonstick vegetable oil spray and cover the cooled pie with it. Refrigerate for about 1 hour or until fully chilled.
11. Make the whipped cream: In a large mixing bowl, whip the chilled coconut cream with a handheld mixer at medium speed for 4 to 6 minutes, until light and frothy. Add the sugar, coconut butter, and vanilla bean seeds. Increase the speed to high and mix until sturdy peaks form and hold well.
12. Top the chilled pie decoratively with the whipped cream. You can pipe it on with a pastry bag, or spoon it on in dollops, curling them into decorative swirls with the back of a soft silicone or rubber spatula dipped in water. Refrigerate until chilled and ready for serving. Just before you serve, decorate the pie with the toasted coconut.