Behind The Label

Let’s be honest, so many classic pies are a major no for people with nut allergies.
Pecan pie? Nope.
Walnut pie? Nope.
Even chocolate pies at bakeries often sneak in almond flour crusts, cross-contact, or “may contain” warnings.
So, instead of stressing at the dessert table or skipping pie altogether, here’s a recipe that gives you everything you want, a rich chocolate, silky filling, crunchy Oreo crust, and fluffy whipped topping, with zero nuts and zero fear!!

Ingredients:

• 24 oreos
• 5 tablespoons of unsalted butter
• 3 eggs
• 1/2 cup sugar
• 1 cup whole milk
• 1 cup heavy cream
• 400 grams semi-sweet chocolate
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1 cup heavy cream
• 2 tablespoons of sugar
• 1/2 teaspoon of vanilla extract

Instructions:

For the oreo crust:

1. Preheat the oven to 350 degrees F
2. Blend the oreos in a food processor until fine
3. Mix the crushed Oreos with the butter that is melted until combined
4. Press this oreo mixture firmly into a 9-inch pie dish

For the chocolate filling:

1. In a bowl whisk together the eggs, sugar, milk, and 1 cup of heavy cream untill smooth
2. Place this bow; over a saucepan simmering with water creating a double boiler
3. Whisk this mixture constantly untill reaches a temperature of 167 degrees F
4. Immediately pour this hot milk mixture over the 400g of chocolate in a separate bowl
5. Let the chocolate mixture sit for 2 minutes then whisk untill fully smooth and glossy
6. Stir in the vanilla and salt
7. Pour the chocolate mixture into the cooled oreo crust
8. Cover the pie with plastic wrap and let sit overnight

For the fluffy whipped cream topping:

1. Whip the 1 cup of heavy cream, sugar, and vanilla untill soft peaks form.
2. Spread the whip cream over the pie
3. ENJOY!!!