- 1-1/2 cups finely crushed Oreo cookie crumbs
- 3 tbsp. melted margarine
- 1 cup sugar
- 1/3 cup cornstarch
- 1/8 tsp. salt
- 4 egg yolks, lightly beaten
- 3 cups "coffee rich" non-dairy creamer
- 1-1/2 tsps. vanilla extract
- 6 oz. bittersweet chocolate, finely chopped
- 2 oz. unsweetened chocolate, finely chopped
To make the crust, generously grease a 9 inch glass pie plate. In a large bowl, stir together the cookie crumbs and the melted margarine. (You can crush the cookies in a food processor or blender.) Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate.
To make the filling, stir together the sugar, cornstarch and salt in a heavy saucepan. Gradually whisk in the egg yolks until well combined. Gradually stir in the non-dairy "milk." Cook the mixture over medium heat, whisking constantly, for about 10 minutes or until the mixture thickens and comes to a boil.
Remove the pan from the heat and mix in the vanilla and chocolates, whisking until smooth. Quickly pour the mixture through a fine strainer into the prepared pie crust. Cover the surface of the pie with a piece of plastic wrap to prevent a skin from forming. Cool at room temperature, then refrigerate for several hours or overnight.
Whip one container (8 oz) of "rich whip" and spread over pir. Sprinkle with chocolate sprinkles, shaved chocolate, or crushed cookies.