Remove from oven, reshape by pressing gently as needed (the crust might poof a little) with a rubber spatula. Set aside
For the filling
Add all the ingredients to the bowl of your food processor and process until smooth and creamy, about one minute.
Transfer to the reserved pie crust.
Bake in a 350°F oven for 35-40 minutes, until filling is set and top gets slightly darker.
Turn off the oven and crack the door open. Allow pie to cool for a couple of hours, then take it out of the oven and let it cool completely before transferring it to the refrigerator, where you will leave it to cool for at least 8 hours, preferably overnight.
For the crumble
Add shredded coconut, raisins, pecans, salt and cinnamon to your food processor and pulse a few times until the texture resembles that of raw oatmeal. Transfer to a small non stick pan and toast over medium heat until slightly fragrant, about 30-45 seconds
Add honey and stir until honey is completely melted and small clusters begin to form.