Chocolate Cream Pie

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This Chocolate Cream Pie has a chocolate sandwich cookie crust and is filled with a chocolate cream. It is gluten free, nut free, eggless, no bake and easily vegan!

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In a microwave safe medium bowl, melt the butter or vegan baking stick in 20 seconds increments until completely melted.

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Crush the sandwich cookies and mix with the melted butter. Pour the mixture into the lightly greased 9 inch pie dish and press into the bottom and up the sides.

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In a large bowl, whisk together the heavy cream, confectioners' sugar and salt until soft peaks form. Set aside.

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Heat the ⅓ cup of water in a heat safe glass measuring cup in the microwave until hot. I heat mine until I see some bubbling. While hot, carefully whisk in the cocoa powders and vanilla into the water. Set aside.

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Place the chocolate chips in a heat safe bowl. Microwave in 15 second increments, stirring after each time, until fully melted.

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Pour the cocoa powder water mixture into the melted chocolate chips and whisk to combine.

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Using a whisk, fold the chocolate mixture into the whipped cream and mix until there are no more white streaks.

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Using a spatula, spread the chocolate filling into the cold crust and refrigerate uncovered overnight or for at least 6 hours.

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Get the complete recipe via the link below.

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