Preheat your oven to 350°F. In a food processor, puree all of your crust ingredients, except for the milk. Pulse in your coconut milk, one tablespoon at a time. You want the crust to stick together when pinched with your fingers. Once you’ve got a good, sticky texture, press your crust firmly into the bottom and up the sides of an 8 inch pie pan. Bake for 12-15 minutes, until golden brown. Cool for ten minutes.

While your crust is baking, prepare your pudding. In a saucepan, whisk together the corn starch, sugar, and salt. Slowly whisk in the coconut milk over medium-low heat, and continue to stir until the mixture starts to thicken (about 10 minutes). Stir for another 2 to 3 minutes until it reaches a good thickness, and then add in your vanilla. Let the pudding cool for ten minutes.

You’ll want to refrigerate your CocoWhip for 3-4 hours to soften, before you add it to your pie. Once your pudding is set and your Cocowhip is softened, it’s time to add the final layers. Remove the wrap from your pie, and add another thin layer of bananas on top of your pudding. Spread the entire container of CocoWhip gently and evenly on top of that layer, then decorate with sliced bananas if you’d like. Serve immediately, and try not to eat the whole thing!