25gluten and dairy free "oreo" sandwich cookiessuggestions in post
5tablespoondairy free butter
Chocolate Cream Filling
⅓cgranulated sugar
2cdairy free heavy whipping creamsee notes in post
½cdairy free milk, unsweetened almond milk works great
6egg yolks
2tablespooncornstarcharrowroot works too
6tablespoondairy free butter, Earth Balance works well
1heaping cupdairy free semi-sweet chocolate chips
1½teaspoonvanilla extract
Whipped Topping & Chocolate Curls
1containerdairy free whipped topping
¼coptional: dairy free semi-sweet chocolate chips for the chocolate curls
Instructions
Oreo Crust:
Preheat the oven to 350°F.
Place the oreo sandwich cookies in a food processor and pulse until they are fine crumbs.
In a large bowl melt the butter, then place the oreo crumbs into the melted butter and mix well.
Lastly press the crumb mixture evenly over the bottom and sides of a 9-inch pie plate. Bake for 10-12 minutes, remove from the oven and allow to completely cool.
Chocolate Cream Filling
In a medium saucepan over medium heat, whisk the sugar, heavy whipping cream, and milk well. Bring to a simmer, whisking frequently.
Meanwhile in a small bowl, place the egg yolks and cornstarch and whisk until smooth.
Once the saucepan mixture is simmering, add two spoonfuls of the hot liquid into the egg yolk mixture and whisk. Add a two more spoonfuls of the hot liquid into the egg yolks and whisk again.
Then slowly whisk the egg yolk mixture into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a gentle boil.
Then lower the heat to low and whisk the chopped butter, chocolate chips, and vanilla extract into the pudding mix until smooth.
Pour filling into the cooled crust and smooth over with an angled spatula.
Place a piece of plastic wrap over the top of the pie and refrigerate overnight or 6 hours.
The crust and filling can be made 1-2 days ahead of time and refrigerated.
Whipped Topping and Chocolate Curls
Just before serving evenly spread the whipped topping over the pie with an angled spatula.
For the chocolate curls melt ⅓ c dairy free semi-sweet chocolate chips in the microwave over low heat on the stove top or microwave. Once melted pour chocolate onto wax paper. Allow to completely cool. With a knife scrape layers of chocolate into curls. Place atop of the chocolate cream pie then slice and serve.
Cover and place any leftover pie in the refrigerator.