Preheat oven to 325°F.
For the crust, melt the coconut oil in a pan or in the microwave. Use a food processor to finely grind the gingersnap cookies. Add the melted coconut oil and pulse until the crumbs are moistened.
Press the crumb mixture firmly into the bottom of a pie plate. Continue to work the middle and sides with your fingers to evenly cover bottom and up the sides of pan. (The crust mostly sticks to itself, but if you find that it sticks to your fingers, spray them with cooking spray.)
For the filling, combine the chocolate chips, coconut milk and coconut oil in a medium saucepan. Whisk over low heat until melted and smooth. Remove the saucepan from heat. (I find putting coconut oil in chocolate helps make it smoother and liquefy better. It also adds a deeper flavor dimension over using something like canola oil.)
In a medium bowl, combine egg yolks, egg, sugar, flour, pepper, cinnamon and salt.
Slowly spoon in the chocolate mixture to the bowl’s ingredients. Combine until smooth. (Be sure to use a spoon instead of a whisk as the chocolate will harden on the whisk and be much more difficult to work with.)
Pour chocolate filling into pie crust and bake for 40 minutes or until the center is softly set and the filling puffs at edges. You can tell the pie is set when cooking by observing the pie every few minutes in baking. You will notice a slight ring of two tone coloration where the outer rim starts to bake through versus the dark, soft center. Once this ring is mostly gone-you are in good shape!
Place the pie plate on a cooling rack for 20 minutes or longer before serving. Top liberally with raspberries. This tart can also be made ahead, refrigerated and then brought back to room temperature before serving.
For more of Missy Raho's recipes, visit Behind the Plates!