In a blender or food processor, pulse gingersnaps until they're fine crumbs.
In a boxing bowl, combine gingersnaps and melted but. Mix until it resembles wet sand.
Pour into your pie pan or casserole dish. Using the back of a measuring cup firmly press the gingersnap mixture into the pan until firm and even.
Chill pie crust until ready to use.
Thoroughly combine egg yolks, sugar, coconut cream, and butter in a medium sauce pot over medium-low heat.
Continuously stir until the sugar is completely dissolved and the mixture begins to thicken, approximately 10 minutes.
Remove from the heat and stir in vanilla.
Pour filling into a bowl, cover with plastic wrap, and allow to chill and thicken in the refrigerator. At least an hour.
Once completely cool, fold in the shredded coconut.
To assemble, layer the sliced bananas on the pie crust. Top with the coconut cream pie filling, and then the whipped topping. Allow to chill if possible.
I made this dessert as a pie, but it can also be prepared in a casserole dish, or even as individual desserts.I used Gluten Free gingersnaps in the crust, but feel free to substitute your favorite crust recipe, or store bought pie shell.