1. Pulse the graham crackers and coconut sugar in the bowl of a food processor until they are crumbs. Add the melted coconut oil and mix well. Press the mixture firmly into the bottom of a 9-inch pie pan (or a 9-inch spring form or tart pan). Place in the freezer.

2. Wipe the bowl of the food processor out and process the cream cheese and avocado until smooth. Add half of the lime zest and the remaining filling ingredients and process until incorporated, stopping to scrape down the sides as necessary.

3. Pour the filling into the prepared pie crust and use a spatula to smooth it out. Sprinkle with the rest of the lime zest and place in the refrigerator for at least four hours. Slice and serve.