First things first, you will need to chill your coconut cream in the refrigerator overnight. You're welcome.
Pulse flours, cold diced butter, and water in a food processor until small balls of dough form.
Transfer to a bowl and form a large dough ball, adding more cold water if needed to form.
Place in an airtight container and chill while you prepare the filling.
To finish, preheat oven to 350 degrees Fahrenheit. Roll out the dough until 1/8 of an inch thin. Transfer pie crust round to the pie dish and pierce the bottom with a fork. Next, I like to add a piece of parchment and fill it with dry beans (I have a special bag of beans in my kitchen dedicated to this). Bake for about 20 minutes. Remove from the oven and allow to cool before filling.
Line the cooled pie crust with slices of ripe banana.
Next, for the Butterscotch Mousse- Prepare the cashew milk by adding a handful of cashew to a high speed blending with 12 oz of water and blend until smooth.
Add the cornstarch, sugar, and salt to a small saucepan and whisk in the cashew milk. Bring to a medium heat, whisking frequently. Cook on medium until it comes to a boil, and then reduce the heat to low and cook for 5 more minutes.
Next, remove the pudding from the heat, stir in the vanilla extract, and let cool for 15 minutes. Transfer to a container and refrigerate until cooled and set, about 2-3 hours.
For the whipped cream - simply take your cans of coconut cream out of the fridge and separate the liquid from the solid. For this recipe, we only use the solid, the liquid can be saved for smoothies etc. Anyway, take the solid, cold coconut cream and using a stand or handheld mixer. Combine half of the whipped cream with the butterscotch mousse and save the other half for the topping.
Top with the rest of the whipped coconut cream and more slices of ripe banana. ENJOY!