Preheat oven to 350F.

Combine all ingredients in the bowl of a food processor. Process until fully combined. Press into pie tins and bake for 15 minutes, or until golden.

Remove and let cool to room temperature. Pastry Cream Filling:

5 pastured egg yolks

1 c. organic full-fat coconut milk

1 lemon, juiced

¼ c. raw honey

¼ c. tapioca starch

1 vanilla bean (or 1 T. vanilla extract) pinch sea salt Combine all ingredients in a medium saucepan and place over medium low heat.

Whisk frequently until filling thickens to a creamy consistency, about 5-10 minutes.

Remove from heat and pour into a bowl or cup with a spout. To assemble:

2 bananas, divided

1 T. organic virgin coconut oil Whipped Coconut Cream Topping Slice one banana (or more, as desired) into ½” slices.

Heat a non-stick skillet over medium heat.

Add coconut oil and bananas and sauté until golden brown, about 3 minutes per side. Move to a paper towel to cool.

Slice the second banana into very thin slices.

Place the slices down in a single, even layer at the bottom of the baked graham crusts. Fill the pie(s) with pastry cream, portioning them out evenly.

Chill pies 1+ hours before serving. To serve: top with a dollop of Whipped Coconut Cream, a slice of sautéed banana, as desired.