Title: « Vegan Chocolate Cream Pie: Decadent, Dreamy, and Dairy-Free »

1. Make the Crust:
Preheat your oven to 350°F (175°C).
In a bowl, mix the graham cracker crumbs, melted coconut oil, and maple syrup until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch (23cm) pie dish.
Bake for 8-10 minutes, then let it cool completely.
2. Prepare the Chocolate Filling:
In a small bowl, mix the cornstarch with almond milk until smooth. Set aside.
In a saucepan, heat the coconut milk over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth.
Return the saucepan to low heat and whisk in the cornstarch mixture, sugar, and vanilla extract. Cook, stirring constantly, until the mixture thickens (about 3-5 minutes).
Pour the chocolate filling into the cooled crust. Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
3. Make the Whipped Topping:
Scoop the chilled coconut cream into a mixing bowl, leaving behind any liquid.
Beat the cream with a hand mixer until fluffy. Add powdered sugar and vanilla extract, and continue beating until smooth.
4. Assemble the Pie:
Spread the whipped topping evenly over the chocolate filling.
Garnish with shaved chocolate, cocoa powder, or fresh berries if desired.
Serving and Storage Tips: