1container coconut cool whipI use So Delicious CocoWhip
Prebake the pie crust and allow to cool completely.
In a medium saucepan, whisk together the sugar, cornstarch, egg yolks and salt. While whisking, slowly about ½ cup of the almond milk.
Place the saucepan over medium heat and whisk in the remaining almond milk. Cook while whisking constantly, until the mixture begins to bubble. Once bubbling, cook for another 1-2 minutes, stirring constantly, until the pudding is thick and coats the back of a wooden spoon.
Remove from heat and stir in the vegan butter and vanilla extract. Let pudding cool for 15 minutes, stirring occasionally.
Place a layer of bananas along the bottom of the pie crust. Pour over the cooled pudding. Cover and refrigerate for 1-2 hours until set.
Top with coconut cool whip and more bananas. Serve and enjoy!
Any precooked pie crust you like will work for this pie! This pie needs to be served a few hours after it is made or the bananas will brown and the pie crust will get mushy. As a substitution note, this recipe will not work without the egg yolks.