Cranberry Orange Pie with Graham Cracker Crust

To make the pie crust: Preheat oven to 365 degrees

In a food processor, pulse cinnamon graham crackers until they resemble fine grains of sand

In a bowl combine 2 cups graham cracker crumbs and 4 Tablespoons coconut oil. Note: If coconut oil is solid, put glass jar in pan of warm water until it liquefies

Form crust into pie dish and bake for 15-18 minutes, remove from the oven and let cool.

Make a double batch of Cranberry Orange, to use for the pie filling

Fold in the double recipe of Cranberry Orange Yonanas into the cooled pie crust

Cover and freeze a minimum 4 hours or overnight

Let pie thaw approximately 30 minutes before slicing.