Irish Chocolate Silk Pie with Oatmeal Cookie Crust

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 6 hours, 35 minutes

Yield: Serves 8

Ingredients

• 1 box Udis Gluten Free Oatmeal Raisin Cookies (will produce crumb yield of 1 ½ cups)
• ¼ cup plus 1 cup plus 2 tablespoons Granulated Sugar
• 3 tablespoons melted Unsalted Butter
• ½ cup (1 stick) Unsalted Butter, room temperature
• 3 Eggs
• 4 ounces Bittersweet Chocolate, melted
• 1 teaspoon plus 1 teaspoon Vanilla Extract
• ¼ cup Irish Cream Liqueur (Bailey’s, Kerrygold, etc)
• ½ cup plus 1 cup Heavy Whipping Cream
• Optional garnish: grated chocolate

Instructions

1. Preheat the oven to 350 degrees.
2. Process the oatmeal cookies through a food processor until they become crumbs. Place 1 ½ cups into a mixing bowl (reserve any leftover) along with the melted butter and ¼ cup sugar. Stir to fully combine.
3. Press the crumb mixture into a 9-inch (regular volume; not deep dish) pie pan. Press the mixture high on the sides (it will shrink as it bakes). Bake on a light colored baking sheet for 7 minutes. Remove and allow to fully cool on a rack. Note: dark baking sheets will cause faster cooking.
4. When the pie shell is cool, combine the eggs and 1 cup sugar in a small saucepan over low heat. Stir periodically and using an Instant Read Thermometer check the temperature often until it reaches 158 degrees F. Remove from heat and allow to cool below 90 degrees F. Note: the melted chocolate will also need to be below 90 degrees before adding it to the butter.
5. Cream the butter in a standing mixer. On high speed, alternate adding the egg-sugar mixture and the melted chocolate. Add the vanilla extract and Irish Cream liqueur. Beat together until light and creamy in consistency.
6. In a second bowl, beat the heavy whipping cream until forming firm peaks. Fold back into the chocolate mixture and spoon into the oatmeal crust. Chill six hours or overnight.
7. Before serving, whip the remaining 1 cup heavy whipping cream, 1 teaspoon vanilla extract and 2 tablespoons granulated sugar until forming still peaks. Spread over the top of the pie and top with grated chocolate or any excess crumbs from the crust preparation if desired.