In a medium saucepan, whisk together the sugar, cornstarch, egg yolks and salt. While whisking, slowly about 1/2 cup of the almond milk.
Place the saucepan over medium heat and whisk in the remaining almond milk. Cook while whisking constantly, until the mixture begins to bubble. Once bubbling, cook for another 1-2 minutes, stirring constantly, until the pudding is thick an coats the back of a wooden spoon.
Remove from heat and stir in the vegan butter and vanilla extract. Let pudding cool for 15 minutes, stirring occasionally.
Place a layer of bananas along the bottom of the pie crust. Pour over the cooled pudding. Cover and refrigerate for 1-2 hours until set.
Top with coconut cool whip and more bananas.