Chocolate icebox pie!

Start by preheating your oven to 350F. Using a food processor, place your 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 and press until flat. Bake for 10 minutes.

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 until mixture thickens into a pudding texture. This takes about 7-10 minutes. Once texture is pudding-like, add your chopped chocolate, vanilla, and butter. Mix until everything is melted.

Add your chocolate pudding to your pie crust. Top with plastic wrap and place in the refrigerator for 8 hours. To make the whipped cream, combine 1 cup heavy whipping cream, 1/4 cup maple syrup, and 1 tsp vanilla, then whip until light and fluffy (implicit).

Top the pie with whipped cream and enjoy!