A crunchy, chocolate cookie crust and thick chocolate pudding makes for an easy, no-bake pie that is as perfect for a summer afternoon, as it is for a non-traditional Thanksgiving dessert. Any time is the right time to enjoy this extra chocolaty treat. Plus it's dairy free!
Using a food processor, crush the cookies and coconut oil until they form a wet sand texture. Press that into a greased springform pan or pie pan, covering the bottom and up the sides slightly. Place this in the freezer to harden.
Meanwhile, in a medium saucepan over medium heat, add your two boxes of chocolate pudding mix and your almond milk. Whisk that as it comes to a boil. Once it's boiling take it off the heat to cool. It should thicken considerably. If it's too thick, you can thin it out with additional almond milk. Remember though--you want it to be nice and sturdy so it doesn't spill out when you cut the pie.
Once the pudding has cooled, whisk in the Reddi-wip® Almond Non-dairy whipped topping, then pour it onto the pie crust.
Top with chocolate chips. Allow the pie to chill in the fridge until it feels set.
Garnish with additional Reddi-wip® Almond Non-dairy whipped topping (either as it's own layer or with swirls on the edges.)