Preheat oven to 425 degrees F. Lightly grease pie dish with oil. Transfer pie crust to dish and crimp the edges.

Use fork to poke a few holes on the bottom and around edges of pie crust.

Blind bake for 12-15 minutes until light golden brown. Remove from oven and set aside to cool.

In small bowl, add cornstarch and 1/2 can coconut milk. Whisk well and set aside.

In medium saucepot, add sugar, salt and remaining coconut milk. Bring to a gentle simmer.

Add cornstarch and coconut milk mixture to pot. Bring to boil and whisk well. Cook for 5 minutes until it starts to thicken.

Remove from heat. Add vanilla extract and coconut oil. Whisk well and set aside for 10-15 minutes to cool.

Once pie crust is cool, add custard filling to the dish. Cover with plastic wrap and refrigerate overnight.

Top with layer of sliced bananas, then a layer of whipped cream. Garnish with a few more sliced bananas.