Oreo Pie

Ingredients:

Oreo Crust
1/2 C. butter melted

10.5 oz. Oreo cookies about 2 sleeves or rows of cookies

Filling
3/4 C. granulated sugar
1/4 C. cornstarch
1/4 tsp. salt
4 egg yolks
3 cups whole milk
5 oz. semi-sweet chocolate chips
2 oz. Baker's unsweetened chocolate squares
2 Tbsp butter
2 Tsp vanilla extract

Topping
2 cups heavy whipping cream
2 Tbs. powdered sugar
chocolate sprinkles or chocolate curls optional

Instructions:

Oreo Crust (buy premade crust or follow directions below)

Place Oreo cookies into a food processor and pulse until ground.

Add 1/2 C. melted butter and continue blending until butter is thoroughly mixed in.

 Press cookie crumbles into a 9-inch pie plate and spread evenly across the bottom and up the sides.

Bake crust in a 350 degree oven for 10-15 minutes until slightly bubbly and beginning to crisp (right about when you can smell it cooking).

Filling 

Stir together sugar, salt, and cornstarch in a medium size heavy pan.

 Whisk egg yolks into milk.

Add milk mixture to sugar mixture and heat over medium – medium/high heat.

Whisk CONSTANTLY until mixture cooks and comes to a low boil (about 10-12 minutes)

Turn heat down and continue whisking and cooking until mixture thickens. (about 2 minutes more).

Remove from heat.

Add in butter, vanilla, chocolate chips, and unsweetened chocolate (chopped into pieces).

Stir until melted and smooth.

Transfer filling into the pie plate over the baked crust.

Cover with plastic wrap pressed onto the filling.Cool in the refrigerator for 4-6 hours or until cool.

Topping

Just before serving, whip heavy whipping cream (add powdered sugar during last 30 seconds of whipping).

Top large pie with swirls or a border of whipped cream. You can also simple mound the whipped cream on top of the pie and spread over the top.

Add chocolate sprinkles or use a peeler to make chocolate curls from a chocolate bar if desired and serve!

Note: This recipe yields one 9-inch pie. It can easily be doubled to make two pies.