Dirt Pie
Halloween is just around the corner and you’re still looking for a scary dessert? With your Almond Cow and your leftover pulp, you can create our Dirt Pie with a chocolate pudding filling and an Oreo crust! It’s vegan, easy to make and an eye-catcher for every Halloween party!
RUN TIME: 0 MIN
PREP TIME: 35 Min MINS
SERVINGS: 8-10

Instructions
- Step 1 - Crust
- 1. To make the crust, break Oreo cookies (with the filling) into smaller pieces. Then, pulse in a blender or food processor into fine crumbs. Alternatively put the Oreo cookies into a freezer bag and crush them using a rolling pin. Transfer crumbs to a medium bowl.
- 2. Preheat oven to 350°F (180°C).
- 3. Melt vegan butter in a small pan.
- 4. Drizzle melted butter over the Oreo crumbs and mix until combined. You’re looking for a wet sand type of texture.
- 5. Firmly and evenly press the mixture into the bottom and sides of a greased tart pan.
- 6. Bake for 10 to 12 minutes. Allow to cool completely.
- Step 2 - Chocolate Pudding Filling
- 1. To make the filling melt vegan chocolate chips over a double boiler and set aside.
- 2. Add 1/2 cup (125ml) of plant based milk and pulp into a blender and blend until smooth. If you don’t have a blender I recommend to use cashew pulp as it’s less grainy.
- 3. Add cornstarch, cocoa powder and sugar into a small bowl and stir to combine.
- 4. Add the milk-pulp mixture and whisk until completely combined.
- 5. Add the other 1/2 cup of plant based milk and the coconut milk to a sauce pan and stir to combine. Bring to boil over medium heat, stirring frequently.
- 6. Add the prepared cornstarch-cocoa-sugar-pulp-milk mixture and bring to boil once again stirring constantly. Reduce heat and cook for one more minute until the chocolate pudding gets thick.
- 7. Remove from the stove and stir in the melted chocolate chips. Feel free to add vanilla extract and more sugar if needed.
- 8. Pour filling onto the prepared tart crust and spread evenly with a spoon or spatula.
- 9. Place in the fridge for a least 2 hours or until the pudding filling gets firm.
- 10. Chill until ready to serve.
- Step 3 - Toppings
- 1. To make the „Dirt“ topping process remaining Oreo cookies into fine crumbs (like you did for the crust). It’s up to you how much Oreo „dirt“ you want on your tart.
- 2. Sprinkle on top of the pudding filling and decorate with gummy worms*. You can bury them a bit to make it look like the gummy worms are crawling out of the tart.
- Note: Gummy worms tend to harden in the fridge so we recommend adding them just before serving!
- Step 4 - Serve and Enjoy!
- 1. ENJOY straight from the fridge and store leftovers for up to 3 days.
Ingredients
- 26 regular Oreo cookies (sub with gluten-free Oreo cookies if needed)
- 5 tbsp (70g) vegan butter, unsalted + melted
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