Prepare the Crust:

• Preheat the oven to 350°F (175°C).

• In a medium bowl, mix the graham cracker crumbs, melted coconut oil, maple syrup, and a pinch of salt. Stir until the mixture is evenly combined.

• Press the crumb mixture into the bottom and sides of a 9-inch pie pan. Use the back of a spoon to press it firmly.

• Bake the crust in the preheated oven for 8-10 minutes or until it is lightly golden. Let it cool completely before filling.

Make the Chocolate Coconut Filling:

• In a medium saucepan, combine the coconut milk, coconut cream, sugar, and salt. Heat over medium heat, stirring occasionally, until it just begins to simmer.

• In a separate small bowl, mix the cornstarch with 2 tablespoons of cold water to form a slurry.

• Slowly pour the cornstarch mixture into the simmering coconut milk, whisking constantly to avoid lumps. Continue to cook, whisking frequently, until the mixture thickens (about 5-7 minutes).

• Remove from heat and stir in the vanilla extract and shredded coconut.

• Add the dairy-free chocolate chips and stir until fully melted and incorporated into the mixture.

• Pour the chocolate coconut filling into the cooled pie crust, smoothing it out with a spatula. Let it set in the refrigerator for at least 4 hours, or overnight for best results.

Make the Coconut Whipped Cream:

• After chilling the coconut milk overnight, open the can and scoop out the solidified coconut cream (discarding any liquid).

• Using a hand mixer or stand mixer, beat the coconut cream with the powdered sugar and vanilla extract until light and fluffy, about 2-3 minutes.

• Spoon the whipped coconut cream onto the chilled chocolate coconut pie.

Garnish and Serve:

• Top the pie with shredded coconut and any additional toppings you like.

• Slice and serve chilled for the best texture and flavor.