• Blind bake the pie crust for approximately 30 minutes at 375˚F (190˚C), or until the edges of the crust are a light golden brown. Remove the pie weights from the crust and bake another 10 minutes, or until the bottom of the crust is a light golden brown. Set aside.

For the Filling

• Put the ¾ cup of JUST egg in a bowl or large measuring cup. Set aside next to where you’ll be making the pudding. Have a ladle or a ½ cup measuring cup nearby.
• In a medium saucepan, continuously whisk the ⅓ cup of cornstarch, ½ cup sugar, ½ teaspoon salt, 2 teaspoon pure vanilla extract, and 3 cups oat milk over medium heat for approximately 5 minutes, or until the mixture thickens into pudding. Turn the heat to low and whisk in the 2 tablespoons of refined coconut oil until it melts.
• Slowly whisk one ladle or a ½ cup of the pudding into the egg substitute. Make sure to whisk continuously so the egg doesn’t curdle.
• Slowly whisk the tempered egg mixture into the pudding, whisking continuously. Turn the heat to medium and whisk for another 4 to 5 minutes, or until the pudding is thick enough to stick to the whisk. It will thicken even more in the refrigerator.
• Evenly slice one of the bananas and place the slices throughout the bottom of the pie crust. Add a second layer of sliced banana on top of the first layer, then evenly pour the filling over the bananas.
• Immediately cover with a layer of plastic wrap, making sure that the wrap is close to the filling. This will prevent a skin from forming on the pudding. Refrigerate overnight or for at least 6 hours.
• Remove the plastic wrap and cover with whipped topping and decorate with banana slices.
• ENJOY!