Slice the pie, and optionally, garnish with extra banana slices or a sprinkle of cinnamon.
Enjoy!
Tips for Serving and Storing:

Serving: This pie is best served chilled, and you can add a dollop of extra whipped coconut cream on each slice for an added touch of indulgence.
Storing: Store leftover pie in the refrigerator for up to 3 days. If you have leftover whipped cream, keep it chilled separately. The pie can also be frozen for up to a month. Let it thaw in the fridge before serving.
Variants:

Chocolate Banana Cream Pie: Add a layer of vegan chocolate ganache beneath the banana cream filling for a decadent twist.
Gluten-Free Crust: Use gluten-free graham cracker crumbs or any gluten-free cookie crumbs of your choice for the crust.
Nut-Free Version: Replace the cashews with silken tofu or extra coconut cream for a nut-free alternative.
Banana and Berry Pie: Top the pie with fresh berries (such as strawberries or blueberries) alongside the banana slices for added color and flavor.
FAQ:

Can I make this pie ahead of time? Yes! This pie can be made the day before you plan to serve it. Simply store it in the fridge overnight for the best results.

Can I use a store-bought crust? Absolutely! If you’re short on time, feel free to use a pre-made vegan graham cracker crust or a gluten-free crust.

Can I use a different milk instead of coconut milk? You can substitute coconut milk with other plant-based milks, like almond or oat milk, but the texture may be slightly different. Coconut milk gives a richer and creamier texture.

Is there an alternative to coconut cream for the whipped topping? Yes! You can substitute coconut cream with vegan whipped cream from a can, or whip up your own with chilled coconut milk or even aquafaba (the liquid from canned chickpeas) for a lighter option.

This Vegan Banana Cream Pie recipe combines the richness of banana cream with the satisfaction of a dairy-free dessert, offering a delightful experience with every bite. Happy baking!