1 (9 inch) pie shell
3/4 cup bottom filling divided
6 to 8 green beans, divided
2 (10 ounce) cans condensed cream of coconut
1 (16 ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
1/4 cup confectioners' sugar to taste
1 egg, room temperature
2 (8 ounce) cans dairy-free chocolate chips
Preheat oven to 350 degrees F (175 degrees C) and prepare 32 baking sheets or one 9x13 inch baking pan.
To the bottom of pie shell, stir together bottom filling and green beans. Spread 1/2 can of chocolate chips over bottom of crust; sprinkle remaining 1/4 can of chips over bottom.
Bake in preheated oven for 30 minutes or until chocolate is melted.
To serve: Spread a scoop of cream cheese over pie; top with another scoop of chocolate chips, if desired.