Gluten-free Chocolate Cream Pie

• Refrigerated

  • 2 Egg yolks, large

• Baking & Spices

  • 2 tbsp Brown sugar
  • 2 tbsp Cornstarch
  • 2 oz Enjoy life dark chocolate morsels
  • 1/8 tsp Salt
  • 1/3 cup Sugar
  • 1 1/2 tsp Vanilla, pure

• Snacks

  • 1 box Enjoy life double chocolate crunchy cookies

• Dairy

  • 1/4 cup Butter, salted
  • 1 tbsp Butter
  • 3/4 cup Heavy whipping cream
  • 1 1/2 cups Whole milk

• Other

  • 1 1/2 oz (about 1/4 cup enjoy life semi-sweet chunks or chips

Found on mygluten-freekitchen.com

Description

Ingredients

• 1 box (6.3 oz.) Enjoy Life Double Chocolate Crunchy Cookies
• 1/4 cup salted butter
• 2 Tbsp. brown sugar
• 1/3 cup sugar
• 2 Tbsp. cornstarch
• 1/8 tsp salt
• 2 large egg yolks
• 1 1/2 cups whole milk
• 2 oz. (about 1/3 cup) Enjoy Life dark chocolate morsels
• 1 1/2 oz. (about 1/4 cup) Enjoy Life semi-sweet chunks or chips
• 1 Tbsp. butter
• 1 tsp. pure vanilla extract
• 3/4 cup heavy whipping cream
• 1 Tbsp. sugar
• 1/2 tsp. pure vanilla extract

Directions

• Remove cookies from packaging and pulse them all in a food processor, until you have coarse crumbs, with larger chunks of chocolate chips. You may need to do this in two batches, depending on the size of your food processor. This will yield just about 2 cups of cookie crumbs.
• Transfer cookie crumbs to a medium or large bowl and add brown sugar. Use spatula or whisk to mix together well.
• Pour the melted butter over the cookie crumb mixture. Stir with a spatula until all is wet and well mixed.
• Press cookie mixture into a 9 pie pan that has been sprayed with cooking spray. Press evenly all over bottom and up sides of pan.
• Bake in a 375° oven for 8 minutes. Remove from oven and place on a cooling rack to cool completely.
• Important: Have all pudding ingredients measured and ready before you turn on the stove because youll mess it up if you have to stop to measure while it is cooking! It goes fast!
• Add the sugar, cornstarch and salt to a medium saucepan (not on heat yet). Whisk together. Add the milk and egg yolks and whisk together until smooth.
• Now move pan to stovetop and cook over medium heat, whisking constantly, until mixture barely comes to a boil and thickens. This should take around 4-6 minutes, depending on your stove, and if youve doubled the recipe, will take around 7-8 minutes. As soon as it starts to boil, remove from heat and continue to whisk for another minute as it thickens to a pudding-like consistency.
• Stir in the dark and semi-sweet chocolate, butter, and vanilla extract and whisk until smooth.
• At this point I switch from a whisk to a spatula and do some scraping and folding just to be sure everything is incorporated and smooth.
• Scoop into cooled pie crust. Place into fridge. (see note about covering or not)
• I find it easiest to use a straight sided bowl and hand mixer, but feel free to use a stand mixer too!
• Beat heavy cream for one minute.
• Add sugar and vanilla extract. Continue beating until the cream holds soft peaks.
• Spread over surface of pie. Return to fridge, uncovered until ready to serve.
• If desired, sprinkle with chocolate shavings. I just used a vegetable peeler on 2 Enjoy Life semi-sweet chunks to get these shavings.