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Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted coconut oil or vegan butter, and maple syrup. Mix well until the mixture resembles wet sand. Press the crust mixture into a 9-inch pie pan, making sure to press it firmly into the bottom and up the sides. Bake the crust in the preheated oven for about 10 minutes, or until it's golden brown. Remove from the oven and let it cool while you prepare the filling.
In a high-speed blender, combine the soaked cashews, coconut cream or coconut milk, key lime juice, lime zest, agave syrup or maple syrup, and vanilla extract. Blend on high until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well mixed.
Pour the filling mixture into the cooled crust and smooth out the top with a spatula.
Place the pie in the refrigerator and let it chill for at least 4 hours, or until it's set and firm.
Once the pie is chilled and set, you can garnish it with additional lime zest and vegan whipped cream, if desired.
Enjoy!