Combine vegan graham cracker crumbs with melted vegan butter until the mixture resembles wet sand.

Press the mixture into the bottom and up the sides of a 9-inch pie dish. Pre-bake the crust at 350°F for 10 minutes, then allow to cool.

In a blender, mix key lime juice, vegan sweetened condensed milk, coconut cream, and cornstarch until smooth.

Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens.

Pour the thickened filling into the pre-baked crust. Chill in the refrigerator for at least 4 hours to set.

Top the pie with vegan whipped cream and sprinkle with key lime zest before serving.