Chocolate Crunch Pie

When it is too hot to bake but you need chocolate, this frozen pie is the answer. It stacks chocolate three ways: a chocolate crumb crust, a chocolate pudding filling, and crushed Oreos folded throughout for that signature crunch.

The filling is smarter than it looks. The pudding is mixed with less milk than the package calls for, so it sets up thick and firm enough to slice straight from the freezer rather than melting into a puddle. Folding in whipped topping turns it light and mousse-like.

Crushed cookies stirred into the filling and scattered on top give every bite a contrast of creamy and crunchy. Then it all goes into the freezer to set, no oven in sight.

Let the pie soften on the counter for about ten minutes before slicing, so it cuts clean like an ice cream pie. Leftovers live happily in the freezer.

Kitchen Tips

• Stick to the reduced milk; a full batch of pudding stays too soft to slice once frozen.
• Crush the cookies coarsely, not to dust, so you keep real crunch in the filling.
• Freeze at least four hours, or overnight, for clean slices.

Variations

• Use mint, peanut butter, or golden Oreos for a different crunch.
• Swap chocolate pudding for vanilla or cookies-and-cream.
• Drizzle slices with hot fudge or caramel and a dollop of whipped cream.