1cup(240 ml) heavy cream, chilled (not whipping cream)
2Tablespoonsconfectioners’ sugar
½teaspoonpure vanilla extract
Instructions
Cookie Crust
Preheat oven to 350° F.
Place Oreo cookies in a food processor and pulse until fine crumbs form. Pour crumbs into a mixing bowl, add melted butter and stir until butter is absorbed.
Transfer mixture to a 9-inch pie plate and press the crumbs into the sides and bottom of the plate. Bake crust for 10 to 12 minutes, or until fragrant. Cool completely.
Chocolate Cream Filling
Place egg yolks in a mixing bowl and set aside.
In a saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Whisk in the milk, then place the saucepan over medium heat and cook until simmering, stirring occasionally.
Take ¼ cup of the hot mixture and whisk it into the bowl with the egg yolks (this will temper them so they don’t scramble). Pour the egg yolk mixture into the saucepan of simmering milk and continuously whisk until thickened, about 30 seconds. You’ll see a few larger bubbles burst at the surface. Make sure to scrape the sides and bottom of the pan.
Remove pan from heat and add chopped chocolate, butter and vanilla. Use a rubber spatula to stir until melted.
Pour mixture into prepared pie crust and use an off-set spatula to smooth the top. Cover with plastic wrap and press down so the wrap is touching the filling. Chill for 8 hours or overnight.
Whipped Cream Topping
In a chilled metal mixing bowl, add the heavy cream. Use an electric mixer and beat on high speed until the beaters leave a trail in the cream, about 1 to 1 ½ minutes (you can also do this by hand, but it will take longer). Add the confectioners’ sugar and vanilla, then mix on high speed again until soft peaks form, about 30 more seconds.
Spread whipped topping over the chilled pie and garnish with chocolate curls/shavings or dusting of cocoa powder.