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, chilled
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.
It’s the great piecrust divide: Do you love a flaky traditional crust or a sweet, crumbly crumb crust? These recipes are for all the crumb crust fans out there who can appreciate its delicious versatility.