Graham Cracker Crust

1. Preheat the oven to 325ºF.
2. Process the graham crackers into fine crumbs using a food processor or by crushing them in a ziplock bag with a rolling pin.
3. Melt the vegan butter in the microwave in 15second intervals until completely melted.
4. Mix the graham cracker crumbs, brown sugar, and melted butter.
5. Press the mixture into the bottom of a 9inch round pan.
6. Bake for 15 minutes. Let it cool completely.

Vegan Dulce de Leche

1. Combine all ingredients in a medium pot.
2. Stir over medium heat until the mixture boils.
3. Once boiling, remove from heat and let it cool for 30 minutes to an hour until soft but spreadable.
4. Add a dash of sea salt for salted dulce de leche, if desired.
5. If made ahead, store in the fridge. Microwave in 10second intervals until soft before using.

Whipped Cream

1. Chill the bowl and whisk in the fridge or freezer for 515 minutes.
2. Add cold plant cream and powdered sugar to the bowl. Whip on mediumhigh speed until stiff peaks form, about 4 minutes.

To Assemble

1. Slice the bananas.
2. Pour the dulce de leche over the cooled pie crust.
3. Layer the banana slices on top of the dulce de leche.
4. Pipe the whipped cream on top using a piping bag fitted with a star tip.
5. Use a vegetable peeler to create chocolate shavings from a vegan chocolate bar for decoration.
6. Refrigerate the pie for at least 2 hours before serving.