This "smooth as silk" chocolate pie has a chocolate cookie crust -- a chocolate lover's delight.
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1 3/4 cups (about 22) finely crushed chocolate sandwich cookies
1/4 cup Land O Lakes® Butter melted
1 cup sugar
3/4 cup Land O Lakes® Butter slightly softened
4 (1-ounce) squares semi-sweet baking chocolate, melted, cooled
3/4 cup refrigerated egg substitute
Land O Lakes® Heavy Whipping Cream
Chocolate curls, if desired
Combine all crust ingredients in bowl; mix well. Press onto bottom and up sides of 9-inch pie pan. Refrigerate 10 minutes.
Combine sugar and 3/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add melted chocolate; continue beating, scraping bowl often, until well mixed. Add egg substitute; beat until light and fluffy.
Spoon into prepared crust. Refrigerate at least 3 hours or until set.
Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form.
Garnish pie with whipped cream and chocolate curls, if desired. Store refrigerated.
Explore reviews fromour online community
i love this recipe, i havent finished cooling it yet but i tasted a bit of the batter and it is beautiful... i used 3 eggs instead of egg substitute, and worked perfectly.. being from NZ i had NO idea what egg sub was... so researched how many eggs i would need to use instead.. cant wait to try it when its done:)
This is my favorite desert!
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