INSTRUCTIONS:

Make the crust:

1. Preheat oven to 425 degrees F
2. Combine graham cracker crumbs and melted butter. Firmly press into the bottom and sides of a 9 inch pie pan.
3. Bake for 6-10 minutes or until lightly golden brown. Cool completely.

Make the filling:

1. In a medium saucepan, combine the ¼ cup vegan butter and brown sugar. Cook over medium heat, whisking frequently, until melted and just beginning to bubble.
2. Carefully add SOWN Creamer. Bring mixture to a rolling bubble. Reduce heat to medium-low and continue to cook for 4-5 minutes at a low bubble until slightly reduced, whisking constantly.
3. Remove from heat and stir in cashew butter and vanilla. Pour into a clean heat proof container and chill for at least 2 hours or overnight.

Make the topping:

1. Add chilled coconut cream to a large bowl. Use an electric mixer to beat on high speed until cream begins to thicken. Add powdered sugar and vanilla and continue to beat until soft peaks have formed.

Assemble the pie:

1. Peel and slice bananas into ½ inch slices.
2. Pour cooled toffee filling onto bottom of cooled crust. Spread evenly.
3. Line toffee layer with banana slices, covering entirely.
4. Top filling with whipped coconut cream. Sprinkle with chocolate shavings.
5. Chill for at least 4 hours or overnight. Makes 10 servings.