Lightly oil a 9" glass pie plate with coconut oil. Preheat the oven to 350°F.
Pulse the graham crackers in a food processor. Add the melted butter and pulse until combined.
Press the graham cracker crumbs into the pie plate. Bake for 10-12 minutes. Cool on a wire rack.
In a large saucepan, combine all of the pudding ingredients. Heat the mixture over medium heat and whisk constantly.
Whisk until a thick pudding forms, this may take about 10-15 minutes. The mixture should be boiling by the time the pudding thickens.
Remove the pudding from the heat and transfer it to a glass bowl. Place the bowl in the fridge so that the pudding can cool. Meanwhile, put the cocowhip in the fridge as well to let it soften.
Once the pudding has softened, fold or beat in the cocowhip. Pour the mixture into the cooled graham cracker crust. Place the remaining 8 graham crackers on top of the pie so that they cover the pudding. You may have to break some of the crackers to fit the round shape of the pie. Place the pie in the fridge while you make the ganache.
In a small saucepan, combine all of the ganache ingredients. Heat over low heat, stirring constantly until everything is combined.
Spread the ganache over the pie and place the pie in the fridge. Once the pie is completely cool, cover it with an airtight lid.
Let the pie set up for 4 hours in the fridge before slicing and serving!