Crush the vegan crunchy cookies into fine crumbs. You can use a food processor or place them in a bag and crush with a rolling pin. Mix the crumbs with 1/4 cup melted vegan butter (or coconut oil) until well combined. Press the mixture firmly into the bottom of a 9-inch pie dish to form the crust. Chill the crust in the refrigerator while you prepare the filling.

In a medium saucepan, whisk together the coconut cream, plant-based milk, cornstarch, and granulated sugar until smooth. Place the saucepan over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue to cook for 1-2 minutes, stirring, until it's very thick and smooth.

Remove the saucepan from the heat. Stir in the 2 tablespoons of vegan butter, vanilla bean paste, pinch of turmeric (if using, for color), and kosher salt. Mix until the butter is completely melted and everything is well combined.

Slice 3-4 ripe bananas. Arrange a single layer of banana slices evenly over the chilled cookie crust. Pour the warm banana cream filling over the bananas, spreading it evenly. Arrange another layer of banana slices on top of the filling, pressing them gently into the cream.

Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4-6 hours, or preferably overnight, until the pie is fully set. Once chilled, you can top with vegan whipped cream and extra banana slices if desired before serving.