Once cooled remove your pastry cream from the fridge, remove plastic wrap & stir.
Remove lid from graham cracker crust.
Add a layer of sliced bananas.
Spread a couple spoonfuls pastry cream.
Another layer of bananas.
Another layer of pastry cream.
Ahhh!!! A banana thief!
Top with soywhip or Coconut milk whipped cream (that guide coming soon!). I made this around lunch & let it set in the fridge until after dinner!