Ingredients:

  • 300g Oreo cookies, finely crushed
  • 5 tbsp unsalted butter, melted
  • 1 pinch fine sea salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 0.75 cup granulated sugar
  • 0.25 cup unsweetened Dutch-processed cocoa powder
  • 0.25 cup cornstarch
  • 4 large egg yolks, room temperature
  • 4 oz bittersweet chocolate (60% cacao), finely chopped
  • 2 tbsp unsalted butter, cubed and chilled
  • 2 tsp vanilla extract
  • 0.25 tsp fine sea salt
  • 1.5 cups heavy whipping cream, very cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Combine crushed Oreo cookies, 5 tablespoons melted butter, and a pinch of salt. Press firmly into a 9-inch pie plate. Bake at 350°F (175°C) for 8–10 minutes. Let cool completely.
  2. In a medium heavy-bottomed saucepan, whisk together granulated sugar, cocoa powder, cornstarch, and 1/4 tsp salt. Gradually whisk in the milk and 1 cup heavy cream until smooth.
  3. Heat the mixture over medium heat, whisking constantly. Once it begins to bubble and thickens to a pudding consistency, remove from heat.
  4. In a separate bowl, whisk the egg yolks. Slowly drizzle one cup of the hot chocolate mixture into the yolks while whisking vigorously to temper the eggs.
  5. Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat for 2 minutes, whisking constantly until the custard is thick and glossy.
  6. Remove from heat and stir in the chopped bittersweet chocolate, 2 tablespoons chilled butter, and 2 teaspoons vanilla. Press the mixture through a fine-mesh sieve into a bowl.
  7. Pour the filling into the cooled crust. Press plastic wrap directly onto the surface and refrigerate for at least 4 to 6 hours until set.
  8. Before serving, beat 1.5 cups cold heavy cream, powdered sugar, and 1 teaspoon vanilla until stiff peaks form. Spread over the chilled pie and garnish with chocolate shavings.