• Preheat the oven to 350 degrees and generously spray a 9 inch pie plate with cooking spray.
• In a food processor, pulse the graham crackers until they are finely ground; add the butter and 1 tablespoon of water, and pulse until the crumbs start to clump together.
• Press the crumb mixture into bottom and 1/2-inch up the sides of the pie plate.
• Bake in the oven for 10 minutes (you don’t need to weigh it down), then let cool.

To Make the Filling:

• Put the gelatin in a small bowl, add 3 tablespoons of boiling water, and stir until the gelatin is completely dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour.
• In a medium bowl lightly beat the milk and eggs together and add the egg and milk mixture to the saucepan with the flour and sugar – whisk well until the flour and the sugar dissolve.
• Turn the heat on to medium and cook the mixture, stirring constantly, for 10 minutes (until mixture comes to a boil and is starting to thicken.) Remove from the heat and immediately stir in the vanilla extract and the gelatin; set aside to cool slightly.
• Spread the 1/4 cup of caramel topping over the graham cracker crust – spreading it all the way out to the edges. Arrange the sliced bananas on top and pour the “pudding” mixture on top, then place the pie in the refrigerator until it has set(about 3 hours).

To Serve:

• Whip the cream with an electric beater until it starts to become foamy and stiffens up a little. Add 1/2 teaspoon of sugar and continue whipping until the cream becomes fairly stiff and holds it shape (this will take several minutes).
• Spoon the whipped cream into a plastic bag, and snip off 1 corner of the bag. Squeeze the whipped cream out of the snipped end of the bag in a decorative pattern around the pie. Top with additional sliced bananas, toasted coconut or cinnamon (if desired).