Next, pour the chocolate chips into a heat-safe bowl.
Pour coconut milk in a microwave-safe bowl (I like using a pyrex bowl with a handle, otherwise, you'll want to use potholders to remove the heated bowl from the microwave). Heat the milk for 1 to 2 minutes until hot, but not boiling.
Pour the hot coconut milk over the chocolate chips. Use a spatula to press down any chocolate chips not under the milk. Cover with a bowl and let it sit for several minutes until the chocolate melts. Then add the vanilla and stir until it's creamy.
Pour the chocolate mixture into the pie crust. Refrigerate for 2 to 3 hours until the pie is set.
For Chocolate: Use high-quality, dairy-free chocolate chips for the smoothest consistency.