Preheat oven to 350F.

FOR THE CRUST: Using a food processor, blend graham crackers till they are very fine. Then add melted vegan butter and pulse to combine.

Distribute evenly in pie pan and press down with the bottom of a glass to flatten. Poke holes in crust with a fork to release air so the crust doesn't bubble. Bake for 10 minutes or until golden brown. Remove from oven and immediately press down with the bottom of a glass again to flatten crust. Set aside to cool.

FOR THE FILLING: Add all filling ingredients to a blender and blend on low for 20 seconds, then on high until everything is super creamy. Taste and adjust flavour as needed. If you like a more sweet pie, add more maple syrup. If you prefer it slightly more tart, add more lime juice.

Pour filling into prepared pie pan once completely cooled and tap on counter to release air bubbles. Then put in freezer to set.

Freeze for 3-4 hours or until the pie has set. Thaw pie before serving by removing from freezer for approximately 15 minutes. I keep this pie in the freezer and it usually lasts me about 2 weeks!