For crust, add graham crackers to a food processor (or a bag and use a rolling pin to crush) and mix into a fine meal. Add salt and melted butter and pulse to combine.
Press firmly into a standard 9 or 9.5 inch (or slightly smaller // as original recipe is written // adjust size or number of pans if altering batch size) pie dish and use your fingers to press it up the sides. Bake for 12-14 minutes or until fragrant and lightly browned. Set aside to cool.
Next, add date paste and mix once more. If you haven't made your date paste yet, simply add sticky, pitted dates to a food processor and process until creamy, adding a little hot water to combine if needed. If your dates were a little dry, soak in warm water for 10 minutes, then drain.
*The vegan graham crackers I prefer are Nabisco Original Graham Crackers, which can be found at most major grocery stores. If you can’t find them or prefer not to use them, sub another vegan-friendly cookie or biscuit. Or, just make a traditional pie crust, blind bake it, chill it, then add filling as instructed.
*For the coconut cream filling, either use 1.5 cans of coconut cream, or 2 cans full-fat coconut milk by scooping off the cream and reserving the liquid for other uses.
*Adapted from my Vegan PB&J Pie
*Nutrition information is a rough estimate.
*Or you can sub 2 14-ounce cans full-fat coconut milk per 1 1/2 cans coconut cream and use cream part only