Preheat oven to 350F and grease pie dish.

In a food processor, blend graham crackers to make crumbs.

Once two cups have been measured out, add in salt, maple syrup and coconut oil and blend until well combined.

Press into greased pie dish and then bake for 10-12 minutes.

Take out and let cool.

While pie crust is cooling, add coconut milk and coconut oil to a saucepan.

Turn heat on medium until starts to gently bubble.

Add the milk mixture over top of the chocolate chips in a bowl and let sit for one minute.

The chips will melt at this point, stir to combine.

Once completely melted, add in cocoa powder, maple syrup and peppermint extract.

Pour into cooled crust and chill in fridge minimum four hours before eating.

Store in fridge up to one week!

Can garnish with coconut whipped cream and chocolate shavings