First prepare the graham cracker crust by placing the cracker sheets in a food processor and process to fine crumbs.

Add the melted vegan butter and process until it resembles wet sand.

Divide evenly (about 1/2 cup per individual tart mold) or the entire mixture into a 9" pie plate.

You can freeze until the custard is ready OR I prefer to bake the crust(s) for 12-15 minutes to golden, this also helps keep the crusts from falling apart when you serve the pie. *This is completely optional! It is not 100% necessary.

For the custard, combine the plant milk, cornstarch & sugar in a medium sauce pot over medium to high heat and bring to a boil stirring constantly to avoid scorching the bottom .

Once it starts to bubble remove from the heat and add the vegan butter and vanilla extract and stir until melted and smooth.

Add the mashed bananas and whisk to incorporate

Pour the custard into the prepared crust(s) and cover the tops directly on the custard to avoid oxidation of the bananas in the custard as it cools.

Prepare the coconut whipped cream of your choice from my blog post all about Vegan Whipped Cream OR thaw out your tub of CocoWhip.

Once the pie(s) has cooled, generously ice the entire top(s) with the whipped cream and garnish with your choice of decor.