Chocolate Oreo Pie

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oreo pie

This is the best Oreo pie you will ever make.  For the best flavor be sure to use the baker’s chocolate as directed.  In a bind you can weigh semi-sweet chocolate morsels.  I have used 2% milk but the result is not as creamy as when you use whole milk.  Be patient when making the custard filling.  If you heat too quickly you will get lumps in the custard.  If it seems to be taking too long making the custard slightly increase the heat.  Decorate with whipped cream and Oreo cookie crumbs.  Individual servings can be made in small plastic cups.  I found the original recipe 12 years ago at the Family Fun website.

Chocolate Oreo Pie

Crust

  • 2 cups finely crushed Oreo cookie crumbs (crush about 20 in a food processor or blender)
  • 5 tbsp. melted unsalted (sweet) butter

Filling

  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/8 tsp. salt
  • 4 large egg yolks, lightly beaten
  • 3 1/2 cups whole milk
  • 1 1/2 tsp. vanilla extract
  • 6 oz. bittersweet chocolate, finely chopped (can be done in a food processor – just keep chocolate cold before chopping)
  • 2 oz. unsweetened chocolate, finely chopped

To make the crust, generously butter a 9-inch glass pie plate (or use a spring-foam cheesecake dish). In a large bowl, stir together the cookie crumbs and the melted butter. Using your fingertips or the back of a spoon, firmly and evenly press the mixture into the bottom and sides of the pie plate. Chill in the freezer while you prepare the custard.

In a heavy, large saucepan, stir together the sugar, cornstarch and salt. Gradually whisk in the egg yolks until combined; stir in the milk. Cook the mixture over medium heat, whisking constantly, for about 10-15 minutes or until the mixture thickens and comes to a boil. Remove the pan from the heat, and mix in the vanilla and chocolates, whisking until smooth. Quickly pour the mixture through a fine strainer (it’s not really necessary to stray but this step may eliminate any lumps that may have formed during cooking) into the prepared Oreo crust. Cover the surface of the pie with a piece of plastic wrap to prevent a skin from forming. Cool at room temperature, then refrigerate for several hours or overnight. Makes 8 servings.  Serve with whipped cream and Oreo chunks.