25Gluten and dairy free "oreo" sandwich cookiessee suggestions in post
5tbspdairy free butter
Chocolate Cream Filling
2cdairy free heavy whipping creamsee notes in post
½cdairy free milk, unsweetened almond milk works great
2tbspcornstarcharrowroot works too
6tbspdairy free butter, Earth Balance works well
9ouncedairy free chocolate chips
Whipped Topping & Chocolate Shavings
1containerdairy free whipped topping, So Delicious tastes wonderful
⅓coptional: dairy free chocolate chips for the chocolate curls
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 cool completely.
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 yolks 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 moisture begins to thicken and comes to a gentle boil.
Then lower the heat to low and whish 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 at least 4-6 hours.
The crust and filling can be made 1-2 days ahead of time and refrigerated.
Whipped Topping and Chocolate Shavings
Just before serving evenly spread the So Delicious Cocowhip topping or whipped topping of your choice over the pie with an angled spatula.
For the chocolate shavings melt ⅓ c dairy free semi-sweet chocolate chips in the microwave over low heat on the stove top. Once melted pour chocolate onto wax paper. Allow to completely cool. With a knife scrape layers of chocolate into shavings and rolls. Place atop of the chocolate cream pie, slice, and serve.
Cover and place any leftover pie in the refrigerator.