Step 1

Preheat oven to 350 degrees F.

Step 2

In a food processor, process sugar cookies with melted butter until completely combined. Press evenly into bottom of an 8-inch pie pan. Bake for 10 minutes in preheated oven until lightly browned. Let cool while mixing up the cream pie layer.

Step 3

Blend together cream cheese, coconut milk solids, maple syrup, coconut extract until completely smooth. Fold in shredded coconut if using. Spoon mixture over cooled pie crust and place in freezer for 30 minutes, or until mostly solid

Step 4

Prepare chocolate ganache by melting dairy-free chips, almond milk, and coconut oil together in a small bowl. Whisk together until completely incorporated. Spread melted chocolate evenly over cream pie filling. Place back into the freezer for another 10 minutes.

Step 5

Top with vegan whipped cream, toasted coconut, and chopped chocolate chips for garnish.

Step 6

Freeze for at least 30 minutes before serving. If serving later, cover with plastic wrap in the freezer. Remove from freezer 10 minutes before serving. Run a sharp knife through warm water before cutting through.

Step 7

Store in freezer for up to a week.