Chocolate Truffle Pie with Joe-Joe's Crust
The texture of the chocolate mousse filling is luscious, smooth, and silky, and it's only two ingredients - coconut milk and chocolate chips! The crust is made of tempting Joe-Joe's cookies, Trader Joe's version of classic Oreos -- with all natural flavoring and no hydrogenated oils.Pie can be made vegan by substituting Earth Balance for the butter.
Equipment
- Food processor
- Oven-safe pie dish
- Microwave
- Blender
- Fridge
Ingredients
- 28 Trader Joe's Joe-Joe's Cookies with Vanilla Bean filling (2 rows out of the package)
- ΒΌ Cup Melted unsalted butter (use Earth Balance for vegan version)
- 1 Bag Semi-Sweet Chocolate Chips (12 oz)
- 1 Can Light Coconut Milk (14 oz)
Instructions
- Preheat oven to 350 degrees F.
- Crush cookies in a food processor. Pulse the processor until cookies are fine crumbs. Pour in melted butter and pulse till combined. Press crumbs firmly into an oven-safe pie dish.
- Bake crust for 5 minutes. Remove from oven and cool completely
- Melt chocolate on stovetop or in microwave. (Microwave for 1 minute and then in 30 second increments, stirring well in between until completely smooth and melted. Do not scorch.)
- Pour coconut milk into a blender and add melted chocolate. Immediately, blend until completely smooth (about 20-30 seconds).
- Pour filling into crust and chill for 4 hours or overnight in fridge.
Notes
Alternatively, you can use Trader Joe's "Instant Chocolate Pudding" or any other instant pudding mix to fill the pie. Source Cooking with Trader Joes: Dinner's Done!