Preheat an oven to 350F and spray a 9.5" pie dish with nonstick cooking spray.

Microwave the butter for 10 seconds before mixing with the graham cracker crumbs. Stir until crumbly. Add the crust mixture to the pie dish and use a rubber spatula or your hands to press the crust flat. The crust should cover the entire bottom of the pie dish and slightly up the sides (won't go all the way up the sides). 

Add the pecans or your choice of nuts on top of the crust.

Add the chocolate chips and 2 Tbsp (30mL) almond milk to a bowl. Microwave for 20-30 seconds or until you can fully mix the chocolate chips.

Add the remaining almond milk to the melted chocolate chips and stir in the protein powder and cocoa powder.

Pour the chocolate mixture over the pecans as evenly as possible.

Add the coconut flakes on top of the chocolate.

Drizzle the fat-free evaporated milk on top of everything (you don't want one big blob in the center). 

Bake for 28-30 minutes. After cooling, cut the pie into 8 slices and serve. This pie goes great with a cup of coffee or a bit of fat-free whipped cream on top.