Preheat oven to 350 degrees F (176 C) and place a large mixing bowl in the freezer (for peanut butter mousse filling).
Add graham crackers to food processor and process until a fine meal is achieved. Then add melted butter or oil and mix to combine. Transfer to pie dish (or an 8x8 square glass dish // adjust number or size of dish if altering batch size) and press evenly into a crust (use plastic wrap to help get it flat if you’re having trouble. Bake for 10-12 minutes or until golden brown. Then set aside to cool.
Prepare compote in a saucepan by cooking strawberries and orange juice (optional) over medium heat until very bubbly. Then reduce heat to low and continue simmering to thicken. Use a wooden spoon to smash the fruit. Turn off heat, add chia seeds (optional), and stir. Chill in the fridge.
Add dates to the food processor and process until small bits remain or a ball forms. Then add a touch of coconut oil and a little warm water. Process until a thick paste forms. Add a pinch of salt for flavor balance if desired. Set aside.
Being careful not to tip the cans, remove coconut milk from the fridge and carefully scoop the thickened cream into your chilled mixing bowl, leaving any runny, clear liquid in the can.
Beat with a mixer until fluffy and peaks form. Then add peanut butter and date paste a little at a time until desired flavor is achieved. I went with ~1/2 cup peanut butter and nearly all of the date paste. Transfer filling to crust, spread into an even layer, and chill for at least 1 hour and up to overnight.
At this point you can either slice the pie and then serve with desired amount of chilled compote, OR spread all of the compote over the pie just before serving.
Pie will keep in the fridge for up to a few days. Freeze after that and serve as an “icebox” pie (thaw for 15-20 minutes before serving).
*Most graham crackers are not vegan. However, Nabisco Original Graham Crackers are. You can find them at WalMart and most major grocery stores. *I used coconut cream from Trader Joe's, but you can also just use full-fat coconut milk. Just scrape off the top thickened layer and leave the clear liquid behind. *Peanut Butter Mousse adapted from this recipe. *Compote adapted from this recipe. *PREP TIME does not include time for chilling coconut milk. *Find coconut whipped cream recipe *Nutrition information is a rough estimate calculated without optional ingredients.