This pie will have everyone coming back for seconds, even thirds! The decadently creamy ultra-thick almond butter and chocolate pudding center over the chocolatey cookie crust is a 5-star winner!
25 to 28 Oreo cookies
5 to 6 tablespoons vegan butter, melted
1/2 cup full-fat coconut cream
1 cup dairy-free chocolate chips
1 teaspoon vanilla extract
1 tablespoon cornstarch
Pinch of salt
1/2 cup creamy almond butter
1/2 cup vegan butter, melted
8 ounces vegan cream cheese
1 cup powdered sugar
1 recipe Coconut Whipped Cream
Drizzle of dark chocolate
Toasted coconut shreds, optional
Sliced almonds, optional
Preheat oven to 350 degrees. Lightly spray a 9- or 10-inch pie pan with nonstick cooking spray.
Place the whole cookies and butter into a food processor and pulse until cookies are reduced to fine crumbs. Transfer to pie pan, pressing evenly on the bottom and up the sides a bit. Bake for 10 minutes and cool completely before adding the filling.
In a saucepan over medium heat, bring the coconut cream to a boil. Remove from heat and pour over chocolate chips; add vanilla, cornstarch, and salt and stir until chocolate is melted and smooth. Pour over cookie crust refrigerate for 30 minutes to set.
In a medium bowl, whip together the almond butter, butter, cream cheese, and sugar. Pour mixture over the chocolate filling. Top with whipped cream, chocolate drizzle, coconut, and almonds, if desired. Refrigerate to set for at least 2 hours or overnight.
Note: Use a ready-made vegan pie crust in place of the cookie crust; prebake according to package direction.
- Have your child help press crust into pie pan.
- Have them help make the fillings and pour each layer.