To prepare the crust, grind graham crackers with coconut in a food processor. Pulse in the oil and then the sweetener. The consistency should be such that the ingredients hold together when squeezed between your fingers. Add a little more sweetener if necessary. Transfer the mixture to a lightly oiled 25 centimeter / 10 inch pie pan and press it to cover the bottom and sides. Bake until golden, 10 to 12 minutes. Transfer to a rack to cool. If the crust buckles, gently press it back down after it cools.

To prepare the filling, place the soy milk, agar, and salt in a 1 liter / 1 quart saucepan. Stir to submerge the agar. Bring the mixture to a boil over medium heat. Do not cover the pot. Stir occasionally to prevent scorching and watch for foaming upon boiling. Turn the heat low and simmer until the agar dissolves, about 5 minutes.

Blend the mango until smooth. Makes 1 cup puree.

Dissolve the arrowroot in water to cover and add it to the pot. Whisk until somewhat thickened and smooth. Turn heat off. Whisk in lime juice, sweetener, and mango puree.

Transfer filling to pie shell. Refrigerate until set, 45-60 minutes. Gels at room temperature in about 1 1/2 hours.

To prepare the nuts, mix nuts with sweetener and transfer to an oiled pie pan. Bake until dry, 10-15 minutes. Allow to cool, then scrape nuts off sheet. Soak sheet in water for ease in cleaning.

To prepare the topping, peel mango and kiwi with a vegetable peeler. Arrange slices spoke-fashion and slightly overlapping over filling. Place nuts in center of pie, letting a few fall where they may. For a simpler topping, omit fruit. Instead, coarsely chop macadamia or cashew nuts and sprinkle over surface.