Place the Golden Oreos in a food processor. Pulse for a few seconds until the cookies are broken up into smaller pieces.
Add the vegan butter. Pulse again until the cookie crumbs until a still course, but even consistency develops. I like a consistency about the size of large grains of sand.
Press the crust into an 8 or 9" pie pan, pushing firmly against the side. It helps if you use a measuring cup to press the crust against the pan. Refrigerate for about an hour to set.
For the Banana Cream Pie Filling
Mix sugar, cornstarch, and salt in the bottom of medium-sized saucepan. Add the milks and stir until combined.
Place the saucepan over medium heat and bring to a boil, stirring occasionally. Cook until the mixture thickens. Do no worry about lumps. We'll take care of that in a minute.
Place the silken tofu, 2 tablespoons vegan butter, and nutritional yeast flakes in a food processor. Pulse for several seconds until the mixture becomes very smooth. Remove the lid and push some of the contents down to the bottom and then pulse again. Add the pudding mixture to the food processor and pulse again until all the ingredients are combined and any lumps that may have formed while cooking are gone. Set this aside and allow it to cool a little.
Once the Pie Filling is mostly cooled, remove the pie crust from the fridge and pour about half of the pie filling into the pie crust. Top this with a layer of sliced bananas. Pour the remaining pie filling over the sliced bananas. (Depending on what size of pan you used, you might have a little of the pudding leftover. Lucky You!). Place in the fridge to set for at least an hour, preferably two before serving.
Follow the instructions in the link to make the Vegan Coconut Cream Whipped Topping.
Once your Banana Cream Pie is set, remove it from the fridge, cover it with large dollops of the Coconut Cream Whipped Topping and add additional slices of banana on the top as well
Use gluten-free cookies to make this pie gluten-freeYou can use different thickeners besides cornstarch, such as arrowroot powder. Do that in a 1-to-1 ratio. You can also use Agar Agar flakes. Use 1 tablespoon Agar Agar flakes in place of the cornstarch. You can buy vegan coconut whipped cream at most health food stores these days if you'd like to use that instead of making it yourself.I'm able to find Ripple at Sprouts, the health food section of my local grocery store, Target, and more.