Using a food processor, blend graham crackers until they are very fine. Then add melted vegan butter and pulse to combine.

Distribute evenly in tart pan and press down with the bottom of a glass to flatten. The dough should be pressed up and around the edges of the tart pan, otherwise, the filling may not set properly and may spill out the sides.

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 the oven and immediately press down with the bottom of glass again to flatten crust. Set aside to cool.

In a small saucepan, whisk together the coconut milk, almond milk, maple syrup, vanilla, and salt. Add in the cornstarch last and whisk.

Over medium heat, begin to bring the cream filling to a very low boil. Whisk continuously, ensuring it does not burn.

Once bubbles begin to form (this will take 5-10 minutes), continue to stir for another 2 minutes until mixture is thick.

Once the pie crust has cooled, pour the cream filling into the crust. Put the pie into the refrigerator to set for 5-6 hours minimum, preferably overnight.

Once the pie has set, chop up strawberries and decorate the top of your pie! Serve immediately and ENJOY!