Step 1

Position oven rack to the middle position of the oven and preheat the oven to 375 degrees F.

Step 2

Prepare the crust: process all crust ingredients in the bowl of a food processor fitted with the metal blade until it resembles wet sand. If you don’t have a food processor, you can combine graham cracker crumbs, coconut oil, maple syrup and salt in a large bowl. Transfer mixture to a 9-inch pie plate and press crumbs firmly into the bottom and up the sides of the dish making an even layer. The crust should be about ¼-inch thick. You can use the bottom of a cup to do this. The better you press the crust, the better it will hold together.

Step 3

Bake for 10 minutes, until just slightly browned. Remove from the oven and let the crust cool if you have time. This can be done a day in advance.

Step 4

Lower the oven temperature to 350 degrees F.

Step 5

In a large bowl (I like to use something with a spout) whisk together the condensed milk, yogurt, lime zest, and lime juice until smooth. The mixture will become white and creamy. Pour the mixture into the graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit like jell-o. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.

Step 6

Dollop topping over pie, if using and serve immediately.