In a medium bowl, combine vegan graham cracker crumbs, melted coconut oil, and maple syrup until evenly mixed. The mixture should hold together when pressed. Transfer this crumbly blend into a greased pie pan, pressing it firmly into the bottom and up the sides. Bake at 350°F for about 8 minutes or until lightly golden. Allow the crust to cool completely before adding the filling.

In a medium saucepan, whisk together full-fat coconut milk, almond milk, strong brewed coffee, cornstarch, brown sugar, vanilla extract, and a pinch of salt. Heat this mixture over medium heat, stirring continuously for about 7–10 minutes, until it thickens to a pudding-like consistency.

Carefully pour the thickened filling into the cooled crust, smoothing it out with a spatula for an even surface. Let the pie cool at room temperature for about 30 minutes. Afterward, cover it and chill in the refrigerator for at least 2 hours, or until fully set.

Once the pie is set, remove it from the refrigerator and add a generous layer of coconut whipped cream on top. For an elegant touch, dust the pie with cocoa powder or espresso powder. Slice into wedges and serve chilled.