In a small bowl whisk together 1½ cup flour and ½ teaspoon salt. Using a pastry blender, cut in ½ cup shortening.

Using a spatula, stir in 1 Tablespoon ice water at a time until all 4 Tablespoons have been incorporated.

With your hand knead the pastry together, should take about 4-5 turns, then shape into a disk, cover and chill for about 30 minutes.

Preheat the oven to 350°F.

In a medium bowl, whisk together 1½ cup sugar, ¼ cup cocoa powder, 1½ teaspoons corn meal, and ⅓ cup melted coconut oil.

Next add 3 eggs, one at a time, whisking after each addition. This will result in a thicker consistency, similar to brownie batter.

Next add 1 teaspoon vinegar, 2 teaspoons vanilla, and ¼ cup non-dairy milk. Carefully whisk in until smooth. Set aside.

Roll the pie crust out into a 13-14 inch circle, then transfer to a 9-inch pie pan. Fold the extra pie dough under at the edges. Poke the pie dough with a fork.

Pour the chocolate chess mixture into the unbaked pie crust. Bake for 45-50 minutes until center is set.

Remove from oven and allow to cool before slicing and serving with dairy-free whipped cream or dairy-free ice cream!