Thursday, November 12, 2009

A Week of Pie Crusts #4: Chocolate Layer Pie with Oreo Crust

Making this pie crust almost seems like a tragedy, because you have to scrape out the insides of these awesome gluten free oreo cookies to make it. But I just buy two bags and sacrifice one to the pie crust and save some whole ones for later. And, thank you, Kinnikinnick, for making edible oreo substitutes for us celiac-ish people. But I digress.Better Homes and Gardens has a 2009 Holiday Baking issue out that includes an interview with a lady named Betty Lessard, affectionately known as"The Pie Lady" since she ran her own pie shop for 30 years. There was a recipe of hers in that magazine for Chocolate Layer Pie that I wanted to recreate. Here's a picture of my cookies next to the article. Lovely, I know.

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.

Happy eating!

1 comment:

  1. Looks tasty! In case you want to avoid the "tragedy of cookie scraping" :), Kinnikinnick makes a chocolate cookie crumb (graham style too) Not widely available in stores yet but can be ordered direct.

    Jay - The Gluten Free Insider @ Kinnikinnick


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