Place cookies in bowl of food processor or blender. Pulse until a crumb-like texture is formed.
Add the melted oil and pulse again. Press into bottom of pie pan and around the edges/sides.
In small saucepan, whisk milk, sugar, cornstarch, vanilla, and salt. Simmer for 5-7 minutes. Let cool for 30-45 minutes or until pudding has set.
Place solid cream portion of coconut milk and cream in stand mixer. Add powdered sugar and vanilla and beat 2 minutes.
Fold pudding mixture into coconut cream mixture. Pour into pie crust and spread evenly. Top with additional cookie crumbs.
Freeze for 20 minutes then serve this delicious no-bake pie! Keep leftovers in fridge for 3-5 days or freezer fro 3 months.
Whip up this vegan dirt pie recipe for a gluten free, dairy free dessert recipe!
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