Place cookies in a food processor and process until the pieces are about the size of peas. Stop the food processor, add the melted butter, and continue to process until the crumbs are fine.
Pour crumb mixture into a 9-inch pie plate and, using your fingers, press firmly and evenly into the bottom and up the sides.
For the Filling:
Whisk together evaporated milk and egg yolks in a medium saucepan. Heat over medium-low heat, stirring constantly until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in Kahlua, cinnamon, vanilla, and chocolate morsels until completely melted and the mixture is smooth.
Pour into crust; refrigerate for 3 hours or until firm. Top with your toppings of choice.
You could use any other cream based liqueur for this recipe.