To a food processor or high-speed blender, add the vegan graham crackers and pulse them until they form a powder.

Then add in the melted vegan butter and pulse until it is combined with the crushed cookies.

Grease a pie pan with coconut oil, then transfer the cookie crust to the pie pan.

Using your hands, a spoon, or the flat bottom of a measuring cup, press down the cookie crust into the pan. Lift some of it up onto the edges as well.

Bake the pie crust for 10 minutes at 350*F/ 175*C. Remove from oven and allow the crust to chill.

To a clean bowl of the food processor, add the coconut cream, cashews, condensed milk, lime juice & zest, matcha, vanilla, and salt.

Blend for several minutes, until you get a super creamy and smooth texture.

Now pour the pie filling into a small/ medium saucepan and put the heat on low.

Stir and heat up the pie filling, until it starts to bubble a bit (1-2 minutes). Then add in the cornstarch and whisk it up, making sure to break up any clumps.

Pour the key lime pie filling into the pie crust. Use a spoon or spatula to level out the top.

Refrigerate the pie for 6+ hours, or overnight. It will need this time to fully harden.

Once the pie is ready, slice it up, top it with vegan coconut whipped cream, lime wedges, and lime zest and enjoy!