Preheat the oven to 350 degrees Fahrenheit. Line a mini cupcake tin with liners.
Add graham crackers, sugar, and salt to the food processor. Pulse to break up graham crackers.
With the food processor on low, pour in melted vegan butter. The mixture will begin to resemble wet sand.
Stop the food processor and stir well using a spoon or rubber spatula.
Fill each mini cupcake liner with 1/2 Tablespoon of the mixture. There will be some leftover crust, so save it as a topping!
Bake for 6-8 minutes until the edges are golden brown. Remove from the oven and allow to cool while you make your filling.
To Make the Filling:
Juice your limes into a measuring cup until you have 1/3 cup of lime juice. Add cornstarch and give it a good stir. Set aside.
In a saucepan over medium-high heat, whisk together the coconut milk and maple syrup.
Once the coconut milk mixture is hot (might even start to bubble a bit!) Slowly pour in the lime juice mixture. Whisk constantly for 8-10 minutes. The mixture will come together and resemble the thickness of a custard or looser pudding. It should very nicely coat the back of a spoon. Meaning when you coat the back of the spoon and drag your finger down it, the mixture doesn’t flow back together.
Remove from heat and whisk in the lime zest. Let cool slightly.
Assemble Pie Bites:
Pour 1 Tablespoon of filling into each cupcake liner. Place in the fridge and allow to set for 1-2 hours. To check doneness, lightly touch the top on one. It should be jiggly and fully set when you remove the wrapper.
Top with lime zest, extra graham cracker crumbs and a dollop of vegan whipped cream!
For vegan whipped cream, I used Reddi Wip coconut milk.This recipe can be made into a full-size pie by using a regular pie pan.Leftovers keep in the fridge for about 1 week.Pie bites can be stored in the freezer for 2-3 months. Let thaw in the fridge before eating.