So, she uses a pastry crust, and hers looks about fifty times more yummy than mine, but if you are a chocolate lover, then this pie is for you. My recipe isn't exactly like Betty's, but her recipe was a great starting point for me. So here goes:
Gluten Free Chocolate Layer Pie with Oreo Crust
1 package Kinni-toos Oreo cookies, split apart and frosting scraped out
5 T melted butter
2 egg yolks, lightly beaten
1/4 cup cold water
1 cup semi-sweet chocolate chips
2 cups cool whip
1/4 tsp cinnamon
1 chocolate bar to peel garnish on top of
Crush crackers in ziploc bag, toss with melted butter and press into bottom and sides of a pie dish. Toast in the oven for about 8 minutes at 350 degrees. Let cool completely. (Very important!) Place eggs, water, and chocolate chips in a saucepan over very low heat and stir until chocolate is melted. Place about 3 T of melted chocolate and spread into the bottom of the cooled pie crust. (I'm serious, put your crust in the fridge if you have to.) Take cool whip and mix cinnamon into it. Spread 1 cup cool whip over the chocolate. Mix the rest of the chocolate mixture into the rest of the cool whip and layer that over the cool whip. Chill in the fridge for at least 4 hours. When serving, take a vegetable peeler and shave off some pieces to go over the top so it looks, you know, gourmet-ish.
Try your hardest not to notice that my pie was not cooled for four hours. I was soooo dying to try it and I have deadlines, you know. It still tasted divine, but I really suggest cooling both the crust and the pie as long as you can. It will turn out looking way more fabulous than mine did. This is a very rich pie! Give slivers of servings to people unless they are total chocoholics, in which case give them whatever they can handle.