Pulse the graham crackers in a food processor until they are in fine crumbs. Add the melted butter and mix. Press the mixture into the base and sides of a pie plate.
Bake the crust for 8-10 minutes and let cool.
Melt the chocolate over a double boiler. In a large bowl, whisk the chocolate into the coconut milk. (If you want a fluffier filling, whip the mixture). Pour it into the pie crust.
Top with fresh raspberries in concentric circles.