FOR CRUSTS: Preheat oven to 350. Spray 2 9" pie tins. Mix chia seeds & water, set aside for at least 5 min. to gel up. Whisk together oats, flaxseed meal, coconut flakes & salt till evenly combined. Stir in agave, oil, & hot water until well combined & ingredients are evenly distributed(don't overmix. Divide mixture into halves, press into each tin, pressing up sides of tin. The mixture should come up about halfway or just over the height of the tin. Bake 14-16 min. until top edge starts to turn golden brown. Let cool to room temperature before filling.
FOR FILLING: Combine all ingredients in food processor or with mixer until well combined & the tofu is smooth, about 2-5 min depending on if you're using a processor or mixer. Pour into tins, evenly distributing. Sprinkle tops with coconut. Bake at 350 for 10-15 min, until center is more set but not browned. Cool to room temperature, move to refrigerator & chill for at least 4 hours, until center is set.