Chocolate Cream Pie with Chocolate Chip Cookie Crust
For Cookie Crust
- 2 1/4 cups (about 25 cookies) chocolate chip cookie crumbs
- 1/4 cup butter, at room temperature
- 1 cup half-and-half
- 1 envelope unflavored gelatin
- 2 large eggs
- 1/4 cup sugar
- 8-ounces unsweetened chocolate, grated or finely chopped
- 1 cup ice cubes
- recipe follows chocolate whipped cream
Position a rack in the center of the oven and preheat the oven to 375 degrees F.
To make the crust, cut butter into cookie crumbs, Press the mixture onto the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes. Cool completely on a wire rack.
In a saucepan, over medium heat, warm 2/3 cup of the half-and-half until bubbles start to form around the sides of the pan. Remove from the heat.Place the remaining 1/3 cup of half-and-half in the container of a blender and sprinkle with gelatin over the top. Let stand 1 minute to soften. Pour in the hot half-and-half and blend on low speed until just blended. Add the eggs, sugar, and 4-ounces of the grated chocolate. Blend on high speed for 30 seconds. Add the ice cubes 2 at a time, blending for a few seconds after each addition. When all the ice cubes have been added, blend on medium speed for 1 minute.
Chill for 10-12 minutes in the blender container.Add the remaining 4-ounces of grated chocolate and process until combined. Pour into the baked crust.Chill for 1 hour or until firm.