FOR THE CRUST
2 cups Oreo crumbs (from 24 standard-sized Oreos. Use the whole Oreo, not just the chocolate wafers.)
4 tablespoons unsalted butter, melted
½ teaspoon kosher salt
FOR THE CUSTARD
½ cup granulated sugar
3 tablespoons cornstarch
2 tablespoons cocoa powder
¾ teaspoons kosher salt
3 cups whole milk
6 large egg yolks
8 ounces semisweet bar chocolate*, finely chopped
2 tablespoons unsalted butter, cut into small cubes
1 teaspoon vanilla extract
FOR THE TOPPING
1 cup heavy cream
1 tablespoons confectioners’ sugar
Crushed Oreos, for garnish (optional)
Step 1
Heat oven to 350 degrees. Add Oreos to the bowl of a food
processor and process until fine crumbs form. Add melted butter
and salt, and process until crumbs are evenly moistened. Tip
mixture out into a 9-inch pie plate, and press crumbs evenly into
bottom and sides of pan. Bake until crust is fragrant and set,
about 12 minutes. Transfer to a rack to cool.
Step 2
Set a fine mesh sieve over a medium bowl. In a medium
saucepan, whisk together granulated sugar, cornstarch, cocoa
powder and salt. Pouring just a little at first, whisk the milk into
the sugar mixture until you have a smooth paste. Gradually add
remaining milk, whisking constantly. Whisk in egg yolks. Cook
mixture over medium heat, whisking constantly, until it has
thickened and just come up to a low boil, about 8 to 9 minutes.
Continue to cook, stirring constantly, for 1 minute.
Step 3
Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic
wrap and chill until firm, at least 6 hours and best if made the day before.
Step 4
To serve, whip cream and confectioners’ sugar until soft peaks
form. Top with whipped cream and sprinkle with crushed Oreos, if
using.
This pie got a 5 star rating from nearly 2000 reviewers on NYT.
*Notes:
1) Use your favorite good quality chocolate because the pie’s flavor is predominantly that of the chocolate bar.
2) Do not skip the sieve step.
3) Optional: Add 1/4 cup sour cream to the whipped cream to add an emulsifier. It imparts no flavor and keeps the topping from separating if leftover pie is kept in the fridge a day or two.
4) Variations:
a. Use chocolate filled Oreos instead of regular Oreos.
b. Use (up to 70%) dark chocolate instead of semi-sweet.
c. Substitute 1/4 cup of the milk with strong brewed coffee, cooled.