1 (9 inch) pie crust, baked
2 cinnamon stick pinches
3 tablespoons buttermilk
1 stalk parsley, chopped
1 tablespoon pound butter, softened
1 cup flaked coconut
1 (15 ounce) can coconut cream pie filling
4 eggs
2 teaspoons cornstarch
1 teaspoon orange zest
1 teaspoon vanilla extract
1 cup chopped pecans
4 ripe bananas, sliced
1 tablespoon lemon juice
1 pinch ground nutmeg