Chocolate Icebox Pie

Start by preheating your oven to 350F. 

For the Crust: Using a food processor, place your chocolate sandwich cookies in and blend until completely crushed. Add your melted butter and pulse until incorporated. Using a 9” pie tin or baking dish, add your crust mixture and press until flat. Bake for 10 minutes.

For the Chocolate Filling: In a medium sauce pan, add your heavy cream, milk, egg yolks, corn starch, and sugar. Stir until combined, then place on medium-low heat. Mix constantly until the mixture thickens into a pudding texture, which takes about 7-10 minutes. Once the texture is pudding-like, add your chopped semi-sweet chocolate, vanilla extract, and 2 tablespoons of butter. Mix until everything is melted and smooth. 

Assembly: Add your chocolate pudding to your baked pie crust. Top with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming, and place in the refrigerator for 8 hours.

For the Whipped Cream Topping: While the pie chills or just before serving, in a separate bowl, combine 1 cup heavy whipping cream, 1/4 cup maple syrup, and 1 teaspoon vanilla. Beat with an electric mixer until soft peaks form. 

To Serve: Top the chilled pie with the whip cream and enjoy!