- Preheat oven to 325F.
- In a food processor, pulse graham crackers until they become fine crumbs. Pour into a mixing bowl with the cinnamon and sea salt to evenly combine. Add the coconut oil and water until all the crumbs are fully moistened.
- Spray a 9-inch pie pan with non stick spray. Pour crumbs into the pan and use hands to press firmly across the bottom of the pan and up the sides. (The back of a measuring cup can help with this too). Bake for 10 minutes, until golden. Remove from the oven and let cool on a cooling rack, at least 5 minutes. Turn oven heat to 350F.
- Meanwhile, combine all of the ingredients for the filling until smooth. Once crust has cooled slightly, pour filling until the shell. Carefully transfer to the oven and bake 40-50 minutes until set. Allow to cool at least 4 hours at room temperature before slicing.
- Can be stored at room temperature the first day, then transfer to the refrigerator. Serve with whipped cream!