Directions: |
Directions:For the Oreo cookie crust:
Preheat oven to 350 degrees F. Combine the Oreo cookie crumbs and the melted butter in a medium bowl and toss until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate.
Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust. Refrigerate the lined pie plate for about 20 minutes.
Bake for 10 minutes, until the crust is set. Cool on a wire rack while you make the filling.
For the filling:
Whisk together the sugar, cornstarch, cocoa and salt in a large saucepan. In a separate bowl, whisk together the half-and-half and egg yolks. Gradually whisk the egg mixture into the sugar mixture.
Turn on the heat to medium heat, and whisk constantly, for about 6 to 8 minutes or just until mixture begins to boil. Cook, whisking constantly, 1 more minute and remove from heat. Whisk in both chocolates, the butter, the vanilla and the pure chocolate extract until smooth. The mixture will still be hot so everything will mix together very nicely.
Let stand for at least 30 minutes. Spread the filling in the cooled Oreo cookie crust; place plastic wrap directly on filling and chill the pie in the refrigerator for about 8 to (up to) 24 hours or until set.
For the whipped cream topping:
When ready to serve, using a stand mixer or electric hand mixer, beat the heavy cream, sugar, and vanilla on low speed until small bubbles form, for about 30 seconds. Increase the speed to medium and beat until the whipped cream is smooth and thick, forming soft peaks; this usually takes about 1 to 2 minutes.
Spread the whipped cream over the chilled filling and garnish with chocolate shavings if desired. Serve and enjoy! |
This recipe for Chocolate Cream Pie is from