Preheat your oven to 350°F (175°C). In a food processor, blend gluten-free Oreo cookies into fine crumbs, then mix with melted vegan butter until fully combined. Press this mixture evenly into a 9-inch pie pan. Bake for 10 minutes until firm, and allow to cool.

In a medium saucepan, whisk together the coconut sugar, cornstarch, cocoa powder, and a pinch of salt. Gradually stir in the coconut milk and almond milk, ensuring no lumps. Cook over medium heat, continuously stirring for about 8-10 minutes, or until it thickens enough to leave a clear line on the back of a spoon.

Remove from heat and add dairy-free chocolate chips and vanilla extract. Stir until smooth. Strain if needed for velvety texture.

Pour warm filling into cooled crust, spreading evenly. Cover tightly with plastic wrap. Refrigerate for at least 3-4 hours or until firm.

Slice your Vegan Chocolate Cream Pie and garnish each piece with dairy-free whipped cream and shaved chocolate. Serve immediately or store leftovers in the fridge for up to 3-4 days.