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Make the Crust:
Preheat your oven to 350°F (175°C).
In a bowl, combine the graham cracker crumbs, melted coconut oil, sugar, and salt. Mix until well combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
Bake for about 10-12 minutes, until lightly golden. Let it cool while you prepare the filling.
Prepare the Lemon Filling:
In a medium saucepan over medium heat, whisk together the coconut milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric (if using), and vanilla extract.
Continue to whisk until the mixture starts to thicken and bubble, about 5-7 minutes. Make sure to stir constantly to prevent sticking.
Assemble the Pie:
Pour the lemon filling into the cooled crust, spreading it evenly.
Let it cool at room temperature for about 30 minutes, then refrigerate for at least 2-3 hours until set.
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