Preheat oven to 375 degrees.

Place the graham crackers in a food processor, breaking into large pieces. Add in the melted butter and almond milk, and process until it forms into a crumbly mixture.

Transfer the graham cracker mixture to a pie pan, evenly distributing and pressing into the plate. Bake for 10 minutes, then set aside to slightly cool.

Meanwhile, make the pudding: In a medium saucepan, whisk together the cane sugar, cornstarch, cocoa powder, and salt.

Transfer the saucepan to the stovetop and heat to medium-low heat. Whisk in the almond milk.

Whisk often as the mixture begins to heat and eventually thicken. Continue until it approaches a pudding-like consistency and looks kind of sticky on a spoon. This process will take around 30 minutes. Just keep whisking often!

Add in the chocolate, coconut oil, and vanilla, whisking constantly until it blends into the mixture smoothly.

Immediately pour the pudding into the pie plate on top of the graham cracker crust.

Refrigerate for at least 4 hours to allow the pudding to set.

Slice the banana and press the slices into the pudding pie.

Prepare the whipped cream (or whatever other topping you choose): In a mixing bowl, combine the heavy cream, powdered sugar and vanilla. Beat with an electric mixer, starting on low speed and gradually increasing speed to high until stiff peaks form. This will take a few minutes, but continue beating until mixture is fluffy and at the desired consistency.

Use a spatula to transfer the whipped cream to the pudding pie, spreading evenly.

Top with shaved chocolate if you desire, and enjoy!