Chocolate Cream Pie

Ingredients

For the Oreo crust

• 24 Oreo cookies
• 5 Tablespoons butter

For the chocolate pudding filling

• 1/3 cup granulated sugar
• 2 1/2 cups whole milk
• 6 large egg yolks
• 2 Tablespoons cornstarch
• 6 Tablespoons salted butter , chopped into pieces
• 8 ounces good quality semi-sweet chocolate , chopped (I like Ghirardelli's)
• 1 1/2 teaspoons vanilla extract

For the whipped topping

• 1 cup heavy whipping cream
• 2 Tablespoons powdered sugar , or granulated sugar
• 1 1/2 teaspoons vanilla extract

Instructions

For the crust: (Can be made 1-2 days in advance)

1. Preheat oven to 350°F.
2. Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
3. Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.

For the chocolate pudding filling

1. To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
2. Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
3. Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
4. Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
5. Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.

For the topping

1. Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
2. Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
3. Spread whipped cream over pie and top with chocolate curls or shavings.

Notes

Make ahead, storing and freezing: You can make this pie 1-2 days ahead of time. Store it gently covered in the refrigerator. The pie can be frozen for up to 3 months (although I feel it's taste and texture is not as beautiful after freezing). Allow to thaw overnight in the refrigerator before enjoying. Pie Crust: a traditional pie crust (be sure to blind bake it first), or a graham cracker crust could be substituted.

Chocolate Curls

1. Melt 1 cup of good quality chocolate. I use Ghirardelli baking chips or a bar of Baker’s chocolate, chopped. You can make your own double boiler to melt the chocolate (it’s very easy!), or follow my tips for melting chocolate in the microwave.
2. Pour melted chocolate onto the back of a baking sheet and smooth it into a thin layer. I use an offset spatula to smooth the chocolate into as thin of a layer as I can.
3. Allow the chocolate to set.
   1. My biggest tip for making chocolate curls is making sure the chocolate is the right consistency. Place the baking sheet with melted chocolate in the fridge for about 5 minutes, or in the freezer for 2-3 minutes.
4. Use a metal spatula or scraper to make the chocolate curls. Remove the pan of chocolate from the fridge or freezer. Allow it to rest on your counter for a minute or two.
   1. Hold your metal spatula horizontally in front of you and press it firmly against the pan at a 45 degree angle, scraping the chocolate up as you push the scraper forward. If the chocolate is set right it will begin to curl over itself as you push.
   2. If the chocolate shreds into tons of small pieces instead of folding into a curl, it’s probably too cold, so allow it to come to room temperature a little longer.
   3. If the chocolate pulls up from the pan limp and wont curl, it is too soft, so return it to the fridge for 30 seconds to 1 minute to allow it to set up more.

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