For crust: Melt coconut oil in a glass bowl. Stir in the crushed Oreos and coconut till well mixed. Press into the bottom and up the sides of a 9" pie pan. Bake at 375° for about 10 minutes. Cool completely.

Caramel Coconut Layer: Combine coconut, pecans, and butter in a skillet. Cook over medium heat until coconut is toasted, stirring often. Cool completely.

Filling: Combine sweetened condensed milk and chopped chocolate in a glass bowl. Cook at half power in the microwave till chocolate is melted, stirring often. Cool to room temperature.

Whip cream till soft peaks form. Add powdered sugar and vanilla and beat till stiff. Fold in cooled chocolate mixture.

To assemble: Pour half of the filling into the crust. Drizzle half of the caramel sauce on top. Sprinkle half of the toasted nuts/coconut over the caramel.

Freeze for 20-30 minutes or till set. Spread remaining filling over the caramel layer.

Reserve about 2 Tbsp caramel for garnish, drizzle the rest over the pie. Top with the remaining nuts and coconut. Cover and freeze for 4 hours.

Remove from freezer 15-20 minutes before serving. Slice and serve with reserved caramel sauce.