For the Chocolate Wafer Crust:

• 22 Oreo cookies with filling removed and discarded, or 44 chocolate wafer cookies
• 1 tablespoon sugar
• 1/2 teaspoon Cassia Indonesian Cinnamon 
• 3 tablespoons coconut oil, melted

For the Filling:

• 12 ounces white chocolate chips or vegan white chocolate chips
• 1 teaspoon vanilla extract
• 10 ounces silken tofu, drained
• 1 teaspoon turmeric
• 1/2 teaspoon Kosher Salt
  

For the Chocolate Wafer Crust:

Preheat oven to 350 degrees F. 

Using a food processor, grind cookie wafers, cinnamon and sugar into fine crumbs. Slowly add melted coconut oil and pulse to combine. 

Press mixture into a 9-inch pie pan and up the sides to create an edge. Bake pie crust for 12 minutes and set aside. 

For the Filling:

Add the white chocolate to a microwavable bowl and microwave, stirring every 15 seconds until the white chocolate is melted and smooth. It should take about a minute and a half, but be careful not to scorch the white chocolate chips. 

Add vanilla, silken tofu, turmeric, salt and melted white chocolate to a blender. Blend until smooth and scrape sides. 

Pour the filling into baked crust and refrigerate for 3 hours until set firm. 

Garnish pie with whipped cream, toasted coconut and chocolate shavings. 

Notes:

This pie freezes well. If you live somewhere warm pop it in the freezer 30 minutes before digging in for easier slicing.