The Best Banana Cream Pie
[Vegan, Gluten-Free]

To Make the Crust:

1. Begin by first preheating your oven to 350°F.
2. Throw all of the crust ingredients, excluding the coconut oil, into a food processor and process them for about 30 seconds before slowly streaming in the coconut oil. Once a big, doughy ball forms, you can stop the processor.
3. Oil a 9-inch pie pan with some coconut oil, and then spread the crust along it as evenly as you possibly can.
4. Stick this in the oven for about 10 minutes, or until it’s slightly browned.

To Make the Toffee Layer:

1. Blend all the caramel ingredients in a high-speed blender until they’re smooth, thick, and creamy.  
2. Once the pie crust is done, remove it from the oven and allow it to cool for half an hour.
3. Once it’s cool, pour in the caramel toffee, and then layer (as evenly as possible) the sliced banana “coins”. Don’t forget to leave a little bit of banana for topping.

To Make the Whipped Cream:

1. Remove the solid part of the coconut milk and place it in a bowl along with the remaining whipped cream ingredients.
2. Whisk this until everything is fully incorporated and peaks begin to form.
3. Spread this atop the pie.
4. Top it with the remaining half of the banana, and whatever else your heart desires.