Vegan Banana Cream Pie with Silky Tofu Filling

Instructions:

1. Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham crumbs, melted vegan butter, 2 tbsp sugar, and salt.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until golden. Let cool completely.
3. In a high-speed blender, combine silken tofu, coconut milk, 0.75 cup cane sugar, cornstarch, vanilla bean paste, and turmeric. Blend until completely smooth.
4. Pour the mixture into a medium saucepan over medium heat. Whisk constantly for 5-7 minutes until the custard thickens significantly and large bubbles begin to pop.
5. Arrange half of the sliced bananas in an even layer across the bottom of the cooled crust.
6. Pour the hot custard over the bananas, smoothing the top with an offset spatula. Press plastic wrap directly onto the surface to prevent a skin from forming.
7. Refrigerate the pie for at least 4 hours, or until completely set.
8. Before serving, whip the vegan heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the chilled pie and garnish with remaining banana slices.