Instructions Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted coconut oil (or vegan butter), and sugar. Mix until well combined.
Make the Custard Filling: In a medium saucepan, whisk together the coconut milk, almond milk, sugar, and cornstarch until smooth.
Prepare the Whipped Cream: Open the can of refrigerated coconut milk and scoop out the solidified cream at the top, leaving the liquid behind (you can save the liquid for smoothies).
In a mixing bowl, beat the coconut cream with an electric mixer until it becomes fluffy.
Garnish and Serve: Garnish with additional banana slices and, if desired, sprinkle with vegan chocolate shavings or cacao nibs for an extra touch.
Storage: Store any leftovers in the refrigerator for up to 3 days. The bananas may darken slightly over time, but the pie will still taste delicious.