Preheat your oven to 350 degrees and grab a standard 9-inch pie plate.

Break down the graham crackers into crumbs. I used a food processor, but you could also put them in a baggie and pound with a rolling pin until they're the right consistency.

Mix the crumbs with the ghee, salt, and coconut sugar until incorporated.

Press the crust mixture into the pie plate firmly. Make sure it goes up the sides, too!

Bake the crust for 12-15 minutes, or until golden brown.

While the crust cools, make the filling. Combine the coconut cream with the coconut sugar and vanilla extract in a medium saucepan and heat on medium-high until warm.

Add in the chocolate chips and continue to stir until melted. Reduce to medium-low.

Add the coffee, salt, cinnamon, & cayenne pepper and continue to stir for about 10 minutes until the coconut milk starts to thicken.

Remove from heat and pour into the pie crust.

Let sit for 10 minutes, then transfer to the fridge to set for 4-6 hours, preferably overnight.

When ready to serve, cut each marshmallow in half and place sticky-side down on the pie. Use a torch to toast, or place in the oven on broil for ~1 minute until toasty!