1can (400g)canned whipping coconut cream, thick part only and chilled
3medium-size bananas, sliced
To make the crust:
Add the cookies to a food processor and pulse until fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of a 20 cm (8 inch) greased pie dish. Set aside.
To make the filling:
Add the sugar, coconut cream, corn flour / starch and butter to a medium-size saucepan over medium heat. Simmer the mixture for 10 minutes and set aside to thicken.*
When the caramel is no longer very hot, pour it into the graham cracker crust and set aside to chill in the fridge.
When the caramel is slightly firm to the touch, you can assemble the rest of the pie.
Add the coconut cream to a large bowl and whisk until soft peaks form. Set aside.
Arrange and layer the bananas on top of the caramel. Spoon the coconut cream on top. Use a grater to shave some chocolate on the coconut cream
Serve the pie immediately or store in the fridge until needed. Leftovers can be kept in the fridge for up to 2 days.
* If you heat the caramel too high, it may seperate. However, this is easily fixed! Allow the caramel to cool down then mix the oil back into the caramel.