Spray 9-inch glass pie plate with cooking spray. In food processor, place cookies. Cover; process, using quick on-and-off motions, until fine crumbs form. Add melted butter. Cover; process until well blended. Press crumb mixture in bottom and up side of pie plate; set aside. In large saucepan, mix remaining ingredients except whipped cream with whisk. Cook over medium heat, stirring constantly with whisk, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Pour filling into crust. Cool 20 minutes. Press plastic wrap on filling to prevent tough layer from forming on top. Refrigerate until firm, about 4 hours. ***To serve, cut chilled pie into slices. Top with whipped cream. Store remaining pie covered in refrigerator. ***For a more intense blue color, add a few drops of blue food color to the filling. ***A can of coconut milk can be used in place of the cream of coconut to save some calories.