Preheat oven to 350F and prepare a 9" pie tin with cooking spray.

Combine all ingredients together until a dough forms.

Roll out dough between two pieces of parchment paper until slightly bigger than the pie tin. This should be approximately 1/4" thick.

Place in pie tin, trim and smooth out any cracks/tears with additional dough. Prick several holes in the base with the tines of a fork.

Bake for 10 minutes or until slightly golden. If the crust has risen during baking, as soon as removed from the oven, gently press down with the bottom of a glass to maintain the desired thickness.

Set aside to cool.

Place the banana coins in a single layer on the pie crust, until the whole base is covered.

Place all ingredients into a food processor and process until smooth.

Pour into cooled pie base and chill in the refrigerator for an hour.

Combine the coconut cream and pudding mix with an electric mixer until it thickens and can hold its own shape.

Spread on top of the cooled caramel and top with shaved dairy-free chocolate (optional, but not really!)

Chill until ready for serving, at least 1 hour.