Chocolate Pudding Pie (Gluten Free Option)

It was my Mom's birthday this past week, happy birthday Mom!  We have a wonderful tradition in my family for birthdays, it's simple but fun.  We go out to dinner (their restaurant choice), then head back to my parents place for dessert and presents.  My mom usually takes care of making an awesome dessert, but this time we got to make one for her!
With Becky being gluten-free, our options have changed around a little, but with so many gluten-free options to pick from now just right at the grocery store, it's easy to adapt things so that we can all enjoy the same dessert.  And let me tell you, this is maybe the best thing I've ever made and I'm sure I'll be making it much more often for more of our birthday celebrations!  It was easy to make, had a rich chocolate taste, and wasn't so overly sweet that it made your teeth hurt.
Becky and I got together the day before her dinner to make the dessert together!  We had such a fun time experimenting with this new recipe, and Becky was so thankful we were making a dessert she could enjoy too!  Her contribution was to bring the gluten-free oreos, which she was able to just find at our local Wegmans, but are also available online here and here.  I put her to work making the crust, while I started on the pudding filling.  It was definitely a combined effort though- I melted the chocolate to go over the crust, and she helped slowly incorporate the chocolate while I stirred the pudding.  It was fun!
I looked to America's Test Kitchen for the best chocolate to use for all of this.  Since there weren't many ingredients, I wanted to use the best I could to make sure the chocolate pudding was as good as it gets!  They recommended Dove for milk chocolate, and Ghirardelli for dark chocolate.  Since I couldn't get the Dove milk chocolate in chips, I just bought two bars from the candy aisle.  I am so glad I took their suggestions, because it was truly the most amazing dessert!
The pie went into the fridge to firm up overnight, and we went to work on trying to make chocolate curls.  Umm, it seemed easy enough, but the best we managed was chocolate shavings, which we packed into a tupperware container to be ready for the next day!

When we got home from dinner, I immediately got the stand mixer going to make fresh whipped cream for the topping, and then proceeded to set the table and got everything ready for dessert.
A finishing topping of fresh whipped cream (with a little sugar and vanilla extract) and the chocolate shavings made this pie so gorgeous, and were definitely worth it!  Dad helped us quickly light the candles, and as soon as they were blown out, we all savored a gorgeous piece!  I hope you all love this pie as much as we did!
Chocolate Pudding Pie (recipe from Yammie's Noshery)

24 oreos (gluten free if desired, see above for options)
6 tablespoons unsalted butter, melted
1/2 cup dark chocolate chips, melted

5 egg yolks
1 whole egg
1/2 cup sugar
1/4 cup corn starch
2 cups milk (any kind will do, I even used skim!)
4 tablespoons butter
1 teaspoon vanilla extract
15 oz chocolate, about 2.5 cups (I used a mix of milk and dark chocolate- two bars of Dove milk chocolate, and the rest Ghiradelli dark chocolate chips)

2 cups heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon sugar
Chocolate shavings

In a food processor, process the oreos and melted butter until they're uniform fine crumbs.  Press into a springform pan, or pie plate, and press up the side to create an edge.  Melt the chocolate chips in 30 second intervals in the microwave, stirring between each until just melted.  Spread on top of the bottom of the crust (no need to go up the sides).  Put the crust in the fridge while you prepare the filling.

In a medium saucepan, add the egg yolks, whole egg, sugar, and corn starch and mix until uniform.  Add the milk and mix until well combined.  Place over medium heat and stir continuously until the mixture starts to thicken.  This will be very noticeable, just keep stirring until the mixture is the consistency of pudding!  Remove from the heat and add the butter and vanilla extract and stir until the butter is melted and incorporated.  Add the chocolate and stir until melted, it'll now be gorgeous chocolate pudding!  (This can also be done in the microwave: use a microwave-safe bowl and follow instructions up to the milk and heat in the microwave for 5 minutes, stirring after each minute until thickened.  Heat for several additional minutes if needed to thicken.  Continue with the above instructions once removed from the heat.)

Pour the chocolate pudding into your prepared crust and refrigerate at least 8 hours to firm up.

To serve, prepare whipped cream in a stand mixer fitted with a wire whisk (or get ready to get an arm workout!).  Add the heavy cream, vanilla, and sugar to the stand mixer and whip until soft peaks form.  Feel free to top the whole pie with the whipped cream, or keep to the side for people to add as desired.  Add chocolate shavings on top of the whipped cream, or again keep to the side for people to add as desired. 

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