Make the Filling

1. In a saucepan, combine almond milk, cornstarch, coconut sugar, salt and vanilla extract. Whisk until no lumps remain.
2. Cook over medium-low heat, whisking constantly, until mixture thickens to a consistency similar to that of custard. Remove from heat and let it cool down to room temperature, then transfer to fridge to chill for 2 hours or overnight.

Make the Crust

1. Preheat oven to 190°C / 374°F.
2. In a big mixing bowl, add oat flour, almond meal, cinnamon and salt. Mix well.
3. Add melted coconut oil, maple syrup and water. Mix well until combined. You might find it easier to mix with your hands especially towards the end. The dough should be slightly crumbly but should just stick together when pressed between your fingers.
4. Press dough into a 30cm x 3cm non-stick pie tin. Poke holes all over the surface with a fork to prevent bubbling when baking.
5. Bake for 15 minutes or until golden brown.
6. Remove from oven and transfer to cooling rack. Let cool completely.

Make the Whipped Coconut Cream

1. Put a mixing bowl in the fridge and leave to chill for one hour. Move forward with assembling your pie in steps 14-16 while you wait for your bowl to chill.
2. Take out your chilled can of coconut cream from the fridge, quickly turn it the right-side up without shaking it and open the can. The coconut cream will have separated from the coconut water. Pour the coconut water into a container and save it for other uses.
3. Scoop out the thick coconut cream and transfer into the chilled mixing bowl.
4. Whip with an electric mixer until light and fluffy.
5. Add vanilla extract and whip for another 30 seconds to combine.

Assemble the Pie:

1. Slice 3 bananas, and arrange them all over the base of the pie crust, covering the entire bottom.
2. Carefully spoon in the almond milk filling, covering the banana slices completely.
3. Transfer pie into fridge and let it set for at least 2 hours or overnight.
4. When ready to serve, top pie with whipped coconut cream and chopped pecans.