Preheat the oven to 350 F. Place the cookies into a food processor and blend until fine crumbles form. Add in the melted butter and pulse until combined and the mixture resembles wet sand.
Use a glass or measuring cup to press the crumbles into the bottom and up the sides of a pie pan. Bake for 7-8 minutes and golden. Let cool.
Place the coconut milk, sugar, cornstarch and vanilla into a pot over medium heat. Stir until smooth. Stir frequently until the mixture thickens, about 5-7 minutes. Add in the butter and salt and stir until melted and combined. Transfer the mixture to the pie crust. Chill for at least 4 hours.
When ready to serve, top with banana slices and vegan whipped topping.
This pie is best if stored in the refrigerator and consumed within 3 days.