Preheat oven to 375°. Pulse graham crackers, salt, and sugar in a food processor until well combined. Add coconut oil and pulse again until all ingredients are incorporated.
Firmly press mixture into bottom and sides of a 9" pie dish, bake until edges are golden brown, 10-12 minutes. Remove from oven and allow to cool completely.
Peanut Butter Mousse
While the crust is cooking, open the can of coconut cream (you need coconut cream and not regular coconut milk for this recipe) using a spoon scoop out the thick cream and add to a medium bowl you should have around 1 1/4 cups. (Once you get to the liquid portion of the coconut cream, this will be toward the bottom and there won't be very much of it, add it to a separate medium bowl, you should have around 2 tbsp.) Add 2 tbsp maple syrup to the bowl and using an electric mixer beat until fluffy and well combined (about 3 minutes).
In a separate medium bowl combine the liquid part of the coconut cream with peanut butter, 4 tbsp maple syrup, and vanilla. Using an electric mixer beat until creamy and well combined (about 2 minutes)
Add coconut cream mixture to peanut butter mixture and using an electric mixer beat until well combined.
Pour peanut butter mousse on top of pudding and bananas. Cover with plastic wrap and allow to thicken in fridge for 2+ hours.
Serve with melted drizzled chocolate, more fresh bananas, and salted peanuts.