Blend granola (I like @purely_elizabeth original) and iquid coconut oil. Press the mixture into a pie pan and freeze. In a saucepan, whisk together 1/3 cup sugar (regular or coconut sugar) and 3 tablespoons flour (I used @bobsredmill 1:1 gluten free baking flour).
In a saucepan, whisk together sugar (regular or coconut sugar) and flour (I used @bobsredmill 1:1 gluten free baking flour). In a separate bowl, whisk together almond milk and egg yolks. Add to the sugar + flour in the sauce pan and whisk together over medium heat, paying special attention to the sides of the pan making sure the flour mixture doesn’t stick. Whisk continuously until the mixture thickens and begins to bubble.
Remove from heat and add @furtherfood gelatin (discount code - brocc) dissolved in 2 tbsp boiling water and vanilla. It is crucial that you dissolve the gelatin COMPLETELY & separately before adding it in the mixture!
Let cool while you slice 1-2 bananas and lay them out over your crust. Pour the filling over the crust and let it set in the fridge for 3 hours.
Place a can of regular full fat coconut milk in the fridge overnight. The top “cream” layer should solidify from the bottom watery layer. Take the top cream part and place in a chilled mixing bowl and mix on high for 30 seconds. Add 1/4 cup powdered sugar and 1/2 tsp vanilla and mix on high for another minute. Add to the top of your pie with more sliced bananas!
Let it set in the fridge for at least 30 more minutes then serve!