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1. For the crust.
2. Preheat the oven to 375°F (190°C).
3. In a medium bowl, combine the graham cracker crumbs (I blend the crackers in my blender until they are crumbs), sugar and melted vegan butter.
4. Press the crumb mixture into the bottom of a 9-inch (23cm) pie plate, evenly and firmly, coming up the sides a bit.
5. Bake for 7 minutes.
6. Remove from oven and let cool while you make the key lime pie filling.
7. For the filling.
8. In the bowl of a stand mixer with a whisk attachment, or using a handheld electric mixer, beat the vegan cream cheese until smooth, about 1 minute.
9. Now add the coconut cream, sugar, lime juice and zest and beat until smooth and creamy, scraping down the sides of the bowl as needed.
10. Lastly, add the melted coconut oil and mix in.
11. When you add the coconut oil, the filling will start to thicken.
12. Pour into the cooked and cooled crust and spread out evenly.
13. Chill in the refrigerator for at least 6 hours or overnight to set.
14. Serve.
15. Pipe vegan whipped cream on top of the chilled pie and sprinkle with a little lime zest, if desired.
16. Slice and serve.
17. Enjoy!.

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