Chocolate Cream Pie with Oreo Crust

Instructions:

Preheat the oven to 350 degrees.

Add Oreos to a food processor and process into fine crumbs. Add the 1/4 teaspoon salt, then with the processor running, stream in the melted butter. Process until the crumbs are evenly moistened. Tip the mixture into a 9-inch, deep-dish pie plate and press the crumbs evenly into the bottom and sides of the pan. Bake until the crust is set and no longer looks wet, 12 to 15 minutes. Transfer to a rack to cool.

Set a fine mesh sieve over a bowl and set aside. In a medium saucepan, whisk together the granulated sugar, cornstarch, cocoa powder, and salt. Whisk in a little of the milk and mix to form a smooth paste. Slowly whisk in the rest of the milk so no clumps form. Whisk in the egg yolks. Switch to a spatula and cook over medium heat, stirring constantly, until the mixture has thickened. Once the first bubbles break the surface of the custard, turn off the heat and pour the mixture through the sieve, pushing it through with the spatula. Discard any solids.

Stir in the chocolate, butter, and vanilla and let stand for 1 minute. Stir the mixture until smooth then pour the custard into the prepared crust. Let cool for a few minutes before pressing plastic wrap onto the surface of the pie. Transfer to the refrigerator for at least 6 hours or overnight.

Serve piled high with whipped cream, crushed up Oreos, and chocolate shavings.