Chocolate pudding pie

Steps

1. Preheat oven to 180°C and lightly spray a 9-inch pie tin with non-stick cooking spray.
2. Place the graham crackers in a food processor and process until finely ground.
3. Add the sugar and salt. Drizzle over coconut oil and milk and pulse until the mixture begins to clump together.
4. Pour the crumbs into the pie tin. Press into the sides then work down to the bottom. Bake for 8 to 10 minutes until lightly golden.
5. In a pot combine sugar with ¾ cup water. Bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
6. Combine all ingredients except chocolate shavings in a blender and purée until completely smooth. Scraping down the sides if needed.
7. Pour the mixture into the cooled crust and press a piece of plastic wrap to the top of the pudding.
8. Chill until firm, at least 4 hours and up to overnight. Garnish with chocolate shavings before serving.