Preheat your oven to 350 degrees F.
Put the Oreos into a food processor. Grind ’em up until you have Oreo crumbs the consistency of sand.
Pour the crumbs into a bowl. Add in the melted coconut oil and mix them together.
Press the Oreo mixture into a pie plate. You don’t need to grease the pie plate, but you can if you want to.
Bake the pie in the 350 degree oven for just about 5 minutes. In the meantime, whip up the pie filling!
In that same bowl that you made the crust in, whisk all of your ingredients together. It’s SO EASY!! You can probably do it in about 5 minutes, and then, your crust will be ready!
After the crust has been in for 5 minutes, take it out of the oven. Bump the heat up on your oven to 425 degrees F.
Pour the filling slowly into the pie plate over the Oreo crust. The filling should come up right to the top of the pie plate, without being too full. You should still be able to see the crust all around the top edges.
At this point, I’d recommend putting the pie plate on a cookie sheet, just in case it drips in the oven. That way, the drips don’t go onto your oven and burn! It doesn’t usually drip though– this is just an extra precaution.
Put the cookie sheet with the pie on it into the oven. I hold my breath when I do this part. Must not spill! Or if it does, at least the cookie sheet is there….lol
Bake the pie for 15 minutes. After 15 minutes, turn the heat down to 350 degrees F, and bake for 40-45 minutes. It’s done when it doesn’t look as wet, and it has firmed up. It shouldn’t be gooey. You’ll see what I mean!
Allow the pie to cool completely on a wire cooling rack. In all honesty, the first time I made this, we tried it after ~ 2 hours of cooling, so it was still warm. It was fun to have warm! With dairy-free vanilla ice cream, a little melty.BUT, if that pumpkin pie consistency is what you’re after, I’d cool it first. Once it’s cooled completely, wrap it with foil or cling wrap and put it in the fridge for at least 1 hour, or overnight.