Chocolate Pudding Oreo Pie with Mixed Berry Coulis
Equipment
- Food Processor or Gallon Zip Loc Bag with Rolling Pin
- Pie Pan
- Oven
- Medium Sauce Pan
- Whisk
- Measuring Cups & Spoons
- Mixing Bowl
- Hand Mixer (optional)
- Spatula
- Small Sauce Pan
- Fork
- Sieve
- Glass Container for Coulis (with cover)
Ingredients
Step 1: OREO CRUST
- 25 Oreos or 365 Chocolate Sandwich Cremes
- 4 tbsp Vegan Butter, melted
Step 2: CHOCOLATE PUDDING
- 3 tbsp Cocoa Powder, unsweetened
- 3 tbsp Corn Starch,
- 1/2 cup Cane Sugar
- 1 can Coconut Milk, full fat
- 1 1/4 cup Non-Dairy Milk, unsweetened. I use Soy Milk
- 1/2 cup Vegan Chocolate Chips. I use Lily's Dark Chocolate Chips
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Step 3: MIXED BERRY COULIS
- 200 grams Frozen Mixed Berries (a little over 1 1/2 cups)
- 2 tbsp Powdered Sugar. You can use cane sugar if necessary.
- 2 tbsp Lemon Juice
- pinch Salt
Instructions
Step 1: OREO CRUST
- Preheat oven 350 degrees.In to your food processor, add 25 "oreos." Blend until cookies are completely broken down. You may need to stop and clean the sides once to ensure all cookies are getting blended. (OR, crush the cookies in a gallon size zip loc bag with a rolling pin). Drizzle in butter. Doing this while the machine is running is most ideal or you can stop it drizzle around the the top then immediately start again. Once completely incorporated, stop the food processor.Pour the "oreo" blend in to your pie pan. Initially pat down with a spatula then switch to using the bottom of glass or measuring cup. Gently but firmly pack down the "oreos" pushing to the edges slightly. Use your fingers to pack the edges down firmly.Bake in oven for 10 minutes. Place on cooling rack until needed next..
Step 2: CHOCOLATE PUDDING
- In a medium saucepan, add cocoa powder, cornstarch & sugar. Whisk to combine.Turn the heat on to medium(no higher). Add non-diary milk & can of coconut milk. Whisk!This is where patience is a virtue. You will want to turn the heat up higher to hurry the process but I promise, you do not want to as the pudding may burn. Continue to whisk. You will see the liquid and ingredients combine then turn in to a beautiful silky chocolate pudding. Once it starts to boil, start a clock for 2 minutes and continue to whisk. Immediately, after the 2 minutes, remove from heat.Gently pour on to your Oreo Crust. Use a spatula to smooth the top layer. Put in the refrigerator.
Step 3: MIXED BERRY COULIS
- Over medium/high heat, add all sauce ingredients in to a small saucepan. Mix & cover for 5 minutes. Lower heat to medium. With the back of a fork, check the berries to see if they are still frozen and smash down to release their juices. If you still have some frozen, cover for another couple minutes then repeat until all are smashed down. Lower saucepan to low if you feel like it might burn. Everyone's burners are different. Once all berries are smashed, remove from heat. Take a sieve and put over a glass storage bowl that can be covered--like a pyrex bowl. Pour the berry mixture over the sieve. Using a spatula or the back of a spoon, smash down the berries to allow the juices to run through the sieve and in to the bowl. Cover the bowl of coulis & refrigerate.
Step 4: Assemble & Serve
- This pie can be made either the day before or the day of. If it is the day of, you want to refrigerate the pie and coulis for at least 4 hours. **Ideally, for the BEST set on your pudding, you want to make this the night before**Cut a slice then drizzle with the mixed berry coulis.Enjoy!!