Pulse the cookies and butter in a food processor. Press into the pan and bake 350°F for 10-12 minutes then remove it to a wire rack to cool.
Whisk all of the ingredients in a saucepan without heating. Place over medium heat and cook for 5-7 minutes until it thickens.
Arrange banana slices in an even layer over the cookie crust then pour the pudding on top. Cover with plastic wrap and refrigerate for 2-4 hours or until cold.
Beat the coconut cream for 3 minutes. then add the powdered sugar and vanilla and beat again. You could also use store bought vegan whipped topping.
Top the chilled vegan banana cream pie with coconut whipped cream and chocolate shavings.