Chocolate Cream Pie with an Oreo Crust

1. Prepare the Oreo Crust

Take your Oreo crumbs, mix them with melted unsalted butter and a pinch of kosher salt until well combined. Press this mixture firmly into a 9-inch pie plate and bake for 12 minutes. Then let it cool on a rack.

2. Make the Chocolate Filling

Whisk together granulated sugar, cornstarch, cocoa powder, and kosher salt in a saucepan. Mix with a bit of the whole milk to create a paste, then incorporate egg yolks and the remaining milk. Heat over medium, whisking constantly, until thickened.

3. Strain and Enrich the Custard

Strain the thickened custard through a sieve into a bowl. Stir in finely chopped semisweet chocolate, butter, and vanilla extract until smooth.

4. Chill the Pie

Pour the chocolate custard into the prepared Oreo crust. Let it cool to room temperature, cover with plastic wrap, and refrigerate for at least 6 hours.

5. Top with Whipped Cream

Beat heavy cream with confectioners' sugar until soft peaks form. Spread the whipped cream over the chilled pie.

6. Garnish and Serve

Sprinkle crushed Oreos on top of the whipped cream just before serving.