For the crust grind up the cookies in a food processor until fine crumbs.

Add the melted vegan butter and process until it is even and resembles wet sand

Press this mixture into an un-greased pie plate (9") or your un-greased 4" tart molds (6) then refrigerate until needed OR for a crispy pie shell, bake in a preheated 350F oven for 12-15 minutes to crisp

Prepare the berry compote by cooking the berries over a medium heat with the optional sugar

Stir often to avoid burning.

The berries will start to break down and get syrup-y especially if you use frozen berries.

After about 20 minutes the berry mixture will be broken down, syrup-y and starting to get thicker.

Remove from heat and let cool (it will thicken as it cools)

Prepare the custard by combining plant milk, sugar & cornstarch in a medium sauce pot over medium to high heat and bring to a boil stirring constantly to avoid scorching the bottom .

Once it starts to bubble remove from the heat and add the vegan butter & the white chocolate, stir to melt evenly throughout.

Add the vanilla extract.

Pour into the prepare pie shell or the tart shells then refrigerate for about 20minutes to cool & set.

Top with the cooled berry compote and then coconut whipped cream

Serve with shaved white chocolate *optional.