Bake the pie crust, if you haven't already. You'll want it to be relatively cool when you pour in the pie filling.
In a small saucepan, combine the coconut milk, 1 teaspoon of agar flakes (use 2 teaspoons if you want it to have a firmer texture), coconut sugar, and vanilla. Bring it to a boil, and whisk well to help the agar flakes dissolve. Let the mixture boil for 1 minute, stirring often.
Turn off the heat, and stir the baking chocolate into the liquid. Stir until it's melted and smooth. Pour the chocolate into the baked pie crust, then place it in the fridge to set for at least 4 hours.
When the filling feels firm to a light touch, you can top it with coconut whipped cream and chocolate shavings. Slice and serve chilled. Leftover pie can be stored lightly covered in the fridge for up to 5 days.
Nutrition facts are for 1 of 8 slices, using a store-bought pie crust. This information is just an estimate, and not a guarantee. It will vary greatly by the type of crust and whipped topping you use.I used agar agar flakes for this recipe, because that's what my local store sells. If you can only find agar powder, my best guess is that you'll only need half the amount, so that would be a 1/2 teaspoon instead.Be sure to use full-fat coconut milk for this recipe, as lite coconut milk won't have a high enough fat content to make this pie set correctly.