In a saucepan, mix together cornstarch, sugar, salt and whisk in almond milk slowly to avoid clumping.
Over medium heat, continue to whisk until bubbling, reduce heat to low for 5-7 minutes, continuously scraping bottom and sides with spatula to prevent burning.
When it appears a jiggly texture, remove from heat, stir in 1 tsp vanilla and let cool.
Place in glass bowl and cover with clear wrap. Leave in the refrigerator for up to 3 hours.
COCONUT WHIP CREAM:
Remove your can of coconut cream from the refrigerator being careful not to shake it. Slowly scoop out the top hardened cream into a large mixing bowl that has been chilled. Set aside the liquidy bottom.
Using a mixer, whip the coconut cream until it begins to form peaks. Add 1/2 tsp vanilla and powdered sugar. Beat again to fluff back up (about 3 minutes). Put in refrigerator to chill uncovered.
MIXING BANANA FILLING & COCONUT WHIP TOGETHER:
Once the banana filling is set, fold in the coconut cream. Set back in refrigerator.
Add one sliced banana and pomegranate seeds to the bottom of baked pie crust.
Top with the mixed banana and coconut cream filling.
Cover and place back in refrigerator for 4 hours.
Make a smaller batch of coconut cream to top (optional). When ready to serve, add coconut whipped cream on top and top with 2 sliced bananas and pomegranate seeds.