Place the chocolate sandwich cookies in the bowl of a food processor and pulse until the cookies become fine crumbs. Mix the crumbs with the melted shortening until all the crumbs are moistened.

Press the crumbs into the bottom of a 9-inch spring form pan (or 11-inch tart pan) making sure it evenly coats the bottom of the pan.

Freeze the crust for 15 minutes (or longer) while the mint chip non-dairy frozen dessert sits out at room temperature. It may take 20+ minutes to become soft enough to scoop and spread.

When the mint chip has softened, scoop it onto the crust and use a wooden spoon or off-set spatula to spread it evenly over the bottom. Freeze for 30 minutes.

When the mint chip base has re-frozen, prepare the ganache by adding the chocolate chips and coconut milk to a microwave safe bowl. Melt at 50% power for 60 seconds. Stir the chocolate really well then heat again at 50% power for 30 seconds. Continue to heat at 50% power for 15 seconds (stirring after each time) until the chocolate is melted.

Pour the ganache evenly over the mint chip base. Freeze until ready to serve.

Before serving, let the mint chip pie sit at room temperature for 10-20 minutes before slicing.