Place cans of condensed in a pot of boiling water for 2 hours until it becomes caramel. Allow to come to room temperature, transfer to bowl and stir through salt.

In a food processor, combine the digestive cracker pieces, coconut sugar and butter. Pulse until moistened fine crumbs form. Press the crumbs evenly onto the bottom and sides of a flan tin. Pour the caramel over the top and refrigerate for 3 hours or until set.

In a medium bowl, combine the heavy whipping cream, icing sugar and vanilla. Using an electric mixer, beat on medium speed for 5-6 minutes, or until it becomes firm. Remove the pie from the fridge, top with the whipped cream and grated chocolate, cut into wedges and serve.