Coconut Banana Cream Pie

Preheat oven to 450 degrees F. Stir together flour and salt in a medium bowl. Add oil and 3 tablespoons of the milk. Stir lightly with a fork. Form into a ball. Slightly flatten dough on a lightly floured surface. Roll from center to edge into a circle about 12 inches in diameter. To transfer the pastry, wrap it around the rolling pin; unroll the pastry into a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch it. Trim the pastry 1/2 inch beyond edge of the pie plate; fold under and flute as desired. Line the pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing filling.

Stir together sugar and cornstarch in a heavy medium saucepan. Gradually stir in the remaining 1 1/2 cups of fat-free milk and the evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.

Gradually stir about 1 cup of the hot mixture into the egg. Return all of the egg mixture to the saucepan. Cook and stir over medium-low heat for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut, the vanilla, and rum extract. Set aside to cool for 30 minutes, stirring occasionally.

Arrange bananas in the bottom of the cooled pastry. Pour in the cooled filling. Cover the surface with plastic wrap. Chill for 4 hours.

To serve, spoon whipped topping on top of the pie and, if desired, top with additional toasted coconut.