Spray a 9-inch round pie dish with non-stick spray and then pat down the oreo crust firmly working it a little up the sides of the dish. Place into the freezer to set while you prepare the filling.

Add the vegan chocolate pieces or chocolate chips to a bowl. Heat the coconut cream to a simmer (you can do this either in a saucepan on the stove or in the microwave, just keep a careful watch on it if you're doing it in the microwave so it doesn't boil, you just want it to reach a simmer) and then pour the hot coconut cream over the top of the chocolate making sure all the chocolate is covered. Let it sit for a minute for the chocolate to melt and then whisk it with a hand whisk until you have smooth chocolate sauce.

Add the pecan nuts and fold into the chocolate.

Pour the chocolate ganache filling out over the oreo crust and smooth down evenly. Place into the fridge for a few hours* to set completely.