Preheat your oven to 350°F (175°C).

In a mixing bowl, combine vegan graham cracker crumbs, melted coconut oil, and maple syrup until uniform.

Press the crumb mixture into a greased pie pan and bake for about 8 minutes. Allow to cool.

In a saucepan, whisk together coconut milk, almond milk, espresso, cornstarch, brown sugar, vanilla extract, and salt. Heat while stirring until thickened.

Pour filling into the cooled crust and spread evenly.

Let the pie cool at room temperature, then refrigerate for at least 2 hours to set.

Before serving, add coconut whipped cream and dust with cocoa or espresso powder.