• All ingredients ready? Let's begin!
  

Filling

• In a medium saucepan, combine the 2 sugars, arrowroot, salt, and nutmeg.
  
• Whisk in the almond milk. Place the saucepan over medium-low heat and cook, whisking a few times, for about 4 minutes until the liquid thickens but is still pourable.
  
• Whisk in the butter until it melts and is fully incorporated into the filling.
  
• Remove the pan from the heat and stir in the vanilla extract. While the filling is cooling, whisk every couple of minutes until completely cooled.
  
• Pour the filling into a bowl and press a sheet of plastic wrap over the top of the mixture to prevent a skin from forming. Refrigerate for 4 hours until the filling sets up.
  

Crust

• After the filling has been in the fridge for 2 hours, prepare the crust. Start by pulsing the crackers into crumbs in a food processor. Transfer them to a mixing bowl.
• Stir in the sugar and salt to combine well.
  
• Melt the butter and allow it to cool slightly. Pour the butter into the crumbs and stir to combine.
  
• Press the crumb mixture into the bottom and sides of a standard pie plate.
  
• Place the crust in the refrigerator and chill for 2 hours while the filling is still setting up.
• If desired, you can bake the chilled crust in a 350°F oven for 10 minutes to firm it up. If doing this, allow it to cool before assembling the pie.
  

Assembly

• Peel the bananas. Slice them thinly. Layer the slices evenly on the bottom of the pie crust.
  
• Sprinkle the cinnamon over the bananas.
  
• Spoon the chilled filling over the bananas and spread it out to evenly cover them.
  
• Place the pie back in the refrigerator to firm up for another 4 hours.
• Spoon or pipe whipped topping over the pie if using it. Or, serve the topping on the side for those who want it.
  
• Slice into wedges and serve while cold.