Creamy Banana Pie

Cook the or storebought vegan pie crust (1 homemade) according to package instructions.

Using a high-speed blender or food processor, mix the ripe, large bananas (2 very), coconut milk (1 can), sugar (1 Tablespoon), vanilla extract (0.5 teaspoon), and soaked dates (2 pitted), and [Pinch salt] until you get a smooth and creamy consistency. Set aside in the refrigerator until you are ready to assemble the pie.

Once the pie crust has finished baking, allow it to cool completely before pouring in the filling. Once it has cooled, pour in the banana mixture and place in the freezer to set. This will take a couple of hours. Start 120m timer

Once the pie has set, slice some bananas to garnish on top. You might want it to sit at room temperature for an hour or so to thaw, or you can eat it like a banana ice cream pie. Note that if you leave this out for too long, the filling will melt. It still tastes just fine, but it doesn't look as pretty and becomes harder to slice.