Preheat oven to 350F. Mix all crust ingredients together. The dough should be workable, not too crumbly and not too sticky. Add a bit more liquid (a teeny bit at a time), if too dry. Add a bit more tapioca flour if too sticky. Place dough between two sheets of parchment paper and roll out to a thin dough, approximately the size of a pie plate. Grease a pie plate at this time with coconut oil (or use a disposable pie plate, which does not need to be greased).

Remove top layer of parchment paper and flip a pie plate upside down on top of the dough. Flip both the crust and the pie plate upright, and remove the other layer of parchment paper. Press the dough into the pie plate. If needed, press down the dough to fill in cracks, and move some dough around to form a crisp edge.

Place crust in the oven for approximately 20 minutes, or until the crust has fully hardened. Remove from oven and allow to fully cool to room temperature.

Using a food processor or blender (or your hands), crush oreo cookies for the filling. Add crushed oreos to a bowl, and mix in the solid part of two cans of chilled coconut cream. We will not need the leftover liquid at the bottom of each can, so set this aside. Mix well, and add the filling into the fully-cooled pie crust.

Crush the remaining oreo cookies, and top the pie with them, being sure to gently push the crumbs into the top of the pie. Cover pie and place in the fridge for 6 hours, or until the filling has completely solidified. Slice into 8 pieces and serve. Store covered in fridge for up to 4 days.