• Mix crumbs, melted fat, and brown sugar. Press into base and up the sides of 9-inch springform pan. Press it firmly into the pan, using the back of a measuring cup to press it tightly, to prevent crumbling when you cut slices. Chill in the fridge or freezer. while you assemble filling.
  

For the Key Lime Pie Filling:

• Combine 1 1/2 tablespoons of key lime zest, juice, maple syrup, and cornstarch in a microwave safe bow. Stir to combine. Then microwave in 30-second increments, stirring in between each, to achieve a thick gel-like substance. Set aside.
• Combine the remaining pie filling ingredients in a food processor or high-speed blender. Pulse in short bursts until combined. Add the zesty cornstarch mixture and pulse again.
  
• Assess your filling. Is it sweet enough? If not, add a tablespoon or two of maple syrup. If you want it to be greener, add a few spinach leaves and pulse again (or 1 drop of green food coloring).
• Pour the pie filling into the chilled pie crust. Refrigerate for 2 hours, up to overnight. It will firm up as it chills.
  
• Serve with dairy-free cream whipped topping and the remaining lemon zest sprinkles.

Serving the Pie:

• Top the pie with dollops of coconut whipped cream and key lime slices.