Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 350 degrees. line a 9" pie plate with the pastry. combine the butter and chocolate in a saucepan. heat gently, stirring often, until melted and blended. beat the eggs until light and frothy. stir in the corn syrup, sugar, and vanilla. pour in the chocolate mixture, stirring. pour the filling into the prepared pie plate. bake 35 to 40 minutes, or until the top is slightly crunchy and the filling is set. do not overcook. the filling should remain soft inside. this is best served warm with a spoonful of vanilla ice cream on top, but it is excellent served at room temperature or cold.

Target recipe: blend oreo cookies 6 at a time in food processor on high with approximately 1 tablespoon soft butter. butter deep dish pie plate and form crust with oreo mixture freeze crust 2 hours. soften 1/2 gal coffee ice cream put on top of crust. top this with 1 jar fudge topping and freeze 1 hour. spread 1 medium size container of coolwhip over fudge. freeze 1 hour. may top with nuts. cut with hot knife.