Preheat oven to 400 degrees.
In a large bowl with a hand mixer, blend four eggs, sugar, salt, nutmeg and vanilla extract.
Turn the mixer to low and blend in the milk, coconut and mashed banana.
Pour the egg mixture into the deep dish pie shell. Set aside while preparing holly berries and leaves.
Roll out the top pie crust.
Use a sharp paring knife and the cardboard templates to cut out 12 - 2" holly leaves and 5 - 2½" holly leaves.
Use the piping tip to cut out 18 small berries and 5 large berries.
Remove the excess pie dough and gently score the holly leaves with vines using the paring knife.
Transfer the cut leaves and berries to a baking sheet that has been lined with parchment paper.
In a small bowl, use a fork to whisk the remaining egg and 1 tablespoon water.
Divide some of the egg wash into 2 small bowls, reserving some of the uncolored egg wash for use later.
Add red gel color, and green gel color into the small bowls and stir to combine until you find your desired color.
Use a flat paint brush to liberally paint the green egg wash onto the leaves, and the red egg wash onto the berries.
Use the uncolored egg wash to brush around the perimeter of the pie crust (with the filling), and attach the holly leaves to the outer crust in 6 even increments (12:00, 2:00, 4:00, 6:00, 8:00, and 10:00).
Use the uncolored egg wash to attach the small berries to the outer holly leaves. *Note - rinse paint brush with water when switching colors.
Add the 5 large leaves to the center of the pie in a starburst fashion.
Attach 5 large holly berries to the center of the starburst, using the uncolored egg wash.
Carefully place the pie on a baking sheet that has been lined with parchment paper.
Bake the pie in a preheated 400 degree oven for 30-35 minutes (or until the center is set).
Remove and cool.
Serve at slightly warm, or chilled.
Store in the refrigerator.