Prepare your pan:

• I made my first pie in a regular pie pan and the crust stuck terribly. A better plan would be to use an 8-9" springform pan with a circle of parchment and a strip around the sides.

Make the Mock-Oreo Crust:

1. Heat oven to 350 for baked version (see step 5) or plan to use as-is.

2. Make the Oreo crumbs, according to the recipe link above.

3. Pour all the crumbs into the prepared pie pan and use a drinking glass or square-cornered measuring cup to press evenly into pan. I use my glass to nudge about 1/2" of fluffy crumbs all around the edges and evenly across the bottom to be sure I have enough to cover, then go back and press down. In a 9" springform pan, I can only go up about 1" on the sides.

4. You can use the crust as-is right now. Chill for maybe 20 minutes to firm up the oil so it will stay when you spread in the pudding. OR you can bake at 350 for 8 minutes. It won't brown, but it will puff a little and the oil will soak more thoroughly into the other ingredients. When you pull it out, use the back of a spoon to press the sides back up if they sagged a little. The slight toasting from the oven will help with the Oreo Cookie effect. I chilled for an hour after baking to firm it up, but room temp would probably be fine. You can make this crust early, even a few days before you need the pie.

You can also use these fabulous crumbles any time you want oreo crumbs - sprinkle on ice cream, keep a baggie in the fridge to sprinkle over the pudding in a cup when you don't need to make a whole pie, add to a raspberry smoothie, the list goes on. Remember that the crumbs are an S and made with almond flour, so they're pretty heavy. I save the pie for special occasions, but keep the crumbs around to use just a tablespoon here and there!

Prepare Coach Nikki's Pudding:

• I have made just a few changes to the original recipe, to make this pudding stiff enough to be used as a filling and not ooze out onto the pie plate when cut. I have reduced the liquid by about half, and added just a little gelatin. Not enough to make it jiggly - it's still soft and smooth, it just doesn't ooze. This pie needs 3 batches of the original recipe to fill the crust, with my changes to make it firmer. And if there is some left over, you can just pour it into a container and eat it with a spoon!

• I also reduced the amount of cocoa powder to make a lighter 'milk' chocolate. The reason is that when I used the full amount of cocoa, it was so rich that there wasn't very much difference between the crust and the pudding. The crust tastes like oreo, but everything is so heavy and rich tasting that its really too much all at once - not enough contrast between the flavors. We want to taste BOTH the rich Oreo crust AND the lighter creamy filling. If I'm making the pudding by itself (no crust), I totally go for the full amount of cocoa.

1. First, use your nut milk to bloom the gelatin. I often have a hard time blooming gelatin without clumps, so here's how I do it. Sprinkle gelatin in gently with one hand while stirring vigorously with the other. This helps all the particles of gelatin to be absorbed one at a time, without thickening too fast and sticking to each other. Once they're all in, heat the milk in the microwave for 30 seconds to warm. (Or, do all of this in a very small saucepan and heat on the stove). Stir the warm milk to see if the gelatin has fully melted. If there are still little grains, then heat again. Watch carefully if you do it a second time, and don't let it boil over!

2. Blend everything up according to the instructions at Nikki's blog!

Assemble the pie:

Now, you can pour all the filling into the crust and chill, OR you can try the following options:

• Pour the filling into a large bowl and fold in either of the whipped cream options. I have not tried this with this recipe yet but traditional pudding pies often have you fold in whipped cream to lighten the filling. If you go with the non-dairy whipping cream, PLEASE be sure you already like the taste and texture of whipped cream that you get from your brand. Someone suggested Silk Heavy Whipping Cream, but I can't find it locally, so be sure it's what you want before folding in.

• And if you're going to go to all the trouble to make whipped cream, you might as well whip extra to serve with the pie, or decorate the edges.

• Then, if you're going to serve with whipped cream, you might as well have fresh raspberries or cut-up strawberries to serve as well - go all out!

Other ideas:

• Prep 'dirt cups' for kids lunch boxes, or your own grab-and-go! Place 2T oreo crumbs into a 4oz cup with lid. Pour in pudding until the cup has about 1/2" remaining. Sprinkle with another 1-2 Tablespoons of Oreos. You could always add a middle layer of Oreos. The kids will think it's a sugary dessert, but you know it's a high-protein FP with just a touch of fat in the oreos!

• Make a chocolate parfait using your favorite on-plan S or FP vanilla or chocolate cake. Layer cake cubes, pudding and oreo crumbs into either a large serving dish or individual fluted dessert glasses.