FOR THE CHOCOLATE COOKIE CRUST: 

1. If baking the crust, preheat oven to 350 degrees F.
2. Place cookies in a food processor and pulse until the cookies are in fine crumbs. (You don’t want any large pieces left).
3. Add melted butter and pulse to combine until all the crumbs are moistened and the mixture resembles wet sand. (It should stick together when pinched.)
4. Pour crumb mixture out into a 9″ pie dish.
5. Use your fingers or the back of a measuring cup (my favorite!) to pat down the crust smoothly along the bottom of the pie pan and up the sides of the dish. Even out the edges of the crust with your finger.
6. For a no-bake crust, chill the crust 20-30 minutes while you make your filling. For a baked crust, bake 8-10 minutes at 350 degrees F.  Cool before adding the filling.

FOR THE VEGAN CHOCOLATE CREAM PIE FILLING:

1. In a medium saucepan, whisk together cocoa powder, cornstarch, and coconut sugar. Pour in coconut milk and almond milk.
2. Bring the mixture up to a boil, whisking constantly to help avoid lumps.
3. Boil 2-3 minutes, or until mixture is visibly thicker. (You want it to really thicken.)
4. Remove pudding from the heat and add chocolate chips, vanilla, and salt.
5. Whisk to combine until the chocolate chips are completely melted. (Mixture will be quite thick now.)
6. Remove pie crust from the refrigerator and pour in your chocolate cream filling.
7. Cover the pie with plastic wrap or beeswax wrap and chill until completely chilled through and set, at least 2-3 hours. (I love making this pie even further ahead–8-12 hours.)
8. When ready to serve, remove from the refrigerator and uncover. Top with whipped topping and shaved chocolate, as desired. Note: the surface of the pie may crack as it chills. This is totally fine. That’s what whipped cream is for!