INGREDIENTS:

CRUST:

• 20 ounces (450 grams) chocolate creme sandwich cookies
• 2/3 cup walnuts
• 5 tablespoons unsalted butter, melted

CHOCOLATE PUDDING:

• 2 1/3 cups heavy cream
• 5 egg yolks
• 1 cup granulated sugar, divided
• 1 1/3 cups cornstarch
• 2 1/2 cups milk
• 3/4 cup cocoa powder
• 3/4 teaspoon salt
• 3/4 cup dark chocolate chips
• 4 tablespoons (1/2 stick) unsalted butter
• 1 3/4 teaspoons vanilla extract

QUANTUM WHIPPED CREAM:

• 1 1/2 cups heavy whipping cream
• 1/2 teaspoon lemon extract
• 1/2 teaspoon orange extract
• 20 drops neon blue food dye
• 3 tablespoons confectioners’ sugar

INSTRUCTIONS:

TO MAKE THE CRUST:

1. Preheat the oven to 375 ° F. Grease a 9-inch springform pan with nonstick spray and line the bottom and sides with parchment paper.
2. Place the chocolate creme sandwich cookies and walnuts in a food processor. Pulse until finely crumbled.
3. Add the melted butter to the crumb mixture and pulse again until well incorporated.
4. Press the crumb mixture into the bottom of the prepared springform pan, forming a thin layer on the bottom and sides. Bake for 10 minutes, then set aside to cool.

TO MAKE THE CHOCOLATE PUDDING: 5. In a medium bowl, whisk together 2 1/3 cups of heavy cream, egg yolks, 1/4 cup of granulated sugar, and cornstarch. Set aside.

6. In a medium saucepan over medium-high heat, whisk together the remaining 2 1/2 cups of milk, 3/4 cup of granulated sugar, cocoa powder, and salt. Once the cocoa powder is dissolved, add the dark chocolate chips and heat until just before boiling, whisking continuously.
7. Transfer 1/2 cup of the hot milk mixture to the egg yolk mixture and whisk to combine. Gradually whisk the egg yolk mixture into the saucepan. Cook, whisking constantly, until the pudding thickens.
8. Remove the saucepan from heat and whisk in the butter and vanilla extract until smooth.
9. Pour the chocolate pudding mixture into the cooled crust. Cover with plastic wrap and refrigerate overnight to set.

TO MAKE THE QUANTUM WHIPPED CREAM: 10. Just before serving, prepare the quantum whipped cream. In a bowl, combine heavy whipping cream, lemon extract, orange extract, neon blue food dye, and confectioners’ sugar.

11. Use a hand mixer to whip the cream mixture until it forms stiff peaks.

FINAL ASSEMBLY: 12. Remove the plastic wrap from the pie and spread the quantum whipped cream over the top of the chocolate pudding.

13. Slice and serve the pie, and enjoy your delightful quantum pie creation!

Here are a few variations you can try for this recipe:

1. Mint Chocolate Quantum Pie:
   • Add 1/2 teaspoon of peppermint extract to the chocolate pudding mixture for a refreshing twist.
   • For the whipped cream, use mint extract instead of lemon and orange extracts. You can also add a few drops of green food dye for a minty color.
2. Raspberry Chocolate Quantum Pie:
   • Add 1 cup of fresh raspberries to the chocolate pudding mixture before pouring it into the crust. Gently fold them in to create a raspberry-chocolate swirl.
   • For the whipped cream, omit the lemon and orange extracts. Instead, use raspberry extract and a few drops of red food dye.
3. Peanut Butter Chocolate Quantum Pie:
   • Add 1/2 cup of smooth peanut butter to the chocolate pudding mixture and whisk until fully incorporated.
   • For the whipped cream, omit the lemon and orange extracts. Instead, use a drop or two of vanilla extract. You can also drizzle some melted peanut butter over the whipped cream topping.