This pie stacks a crisp chocolate cookie crust, a silky chocolate custard filling, and a cloud of whipped coconut cream into one showstopper slice. The filling gets its deep, glossy body from full-fat coconut milk cooked slowly with egg yolks and melted chocolate until it sets up thick enough to slice cleanly, no gelatin tricks needed. Coconut oil binds the crumb crust so it holds its shape after baking, and a straightforward cornstarch-and-sugar base does the heavy lifting for that classic pudding-pie texture. The topping is its own little payoff: chilled coconut cream whipped with powdered sugar and vanilla into soft, billowy peaks that pile beautifully over the cold filling. Finish with chocolate shavings or a dusting of cocoa and you've got a make-ahead dessert built for a lactose free table, rich enough for a holiday spread and easy enough for a weeknight craving.
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Preheat the oven to 350°F (175°C). In a medium bowl, stir together the cookie crumbs and melted coconut oil until the crumbs are evenly moistened and hold together when pressed.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the flat bottom of a measuring cup to compact the crust. Bake for 10 minutes, until set and fragrant, then transfer to a wire rack and let cool completely.
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