Chocolate Cream Pie With Oreo Crust

Do we include the Oreo filling when we make the crumbs? Or twist the cookies apart and remove it, either the way we usually do (!) or with a knife?

Use the whole cookie.

Don’t bother straining filling through a sieve...just whisk constantly. To lighten filling, substitute 1/4 milk with strong brewed coffee, cooled...a great adult dessert, small slices are plenty.

Made this dairy and egg free for my kid. Subbed non-dairy milk for the whole milk; 1 1/2 cups silken tofu for the egg yolks; and coconut oil on a one-to-one ratio for the butter. Custard took maybe five minutes longer to come together over medium-high heat. For the whipped cream, refrigerated a can of coconut milk overnight, skimmed the cream off the top and mixed it as directed. And who doesn't love anything with two sleeves of Oreos as a crust?

When you separate the egg yolk from the white, just pick the chalazae (the white strands that hold the yolk in place inside the egg) off of the yolk with your fingers. When I do this, I never have to strain the end-cooked product (puddings, creme brûlée, custards, etc.). Saves time; straining is a pain.

This was awesome! Great deep chocolate, rich flavor. You will definitely need to use a sieve as part of the preparation process. Served this at Thanksgiving, which raised some eyebrows, but was a major hit. It does need a deep dish pie pan. You should make this at least 8 hours before planning to serve. Even better a day ahead.

Add 1/4 sour cream to the whipped cream to add an emulsifier. It imparts no flavor and keeps thr topping from separating if leftover pie is kept in the fridge a day or two.

Gotta remove the middle the only way one should - with one's teeth! ;-)

Used the whole oreo for the crust and chopped up 70% dark chocolate for the filling. This was just a perfect birthday pie! It will be made again (and again).

I found I needed the sieve. I whisked constantly, but it wasn't until I used the sieve that I realized how much sediment there was. It wasn't a whole lot, but was still very surprised as I wouldn't have seen it without using the sieve. You must be a superior whisker!

Made it for my husband and he loved it. Made it again for a dinner party tonight and I think guests will enjoy it. Make sure to make it a day ahead, it is much better fully chilled. I make the crust and filling the day ahead, put it in the fridge, and then put the whipped cream on top the day that I want to serve it. I didn't want the whipped cream to melt if the filling was still warm. Will definitely make again and again.

This is a great recipe. Something to consider: the pie filling will end up tasting exactly like whatever brand of chocolate you use. This time I used Ghirardelli because it's all the grocery store had for baking chocolate, but next time I'll seek out a different kind (probably something a little higher-end) because I don't love the taste of Ghirardelli chocolate. Sprinkle some cocoa powder on top instead of oreos - helps elevate it a little bit :

This pie is amazing. Two tips: (1) a sieve is not needed, just wisk well as directed; and (2) I added creme fraiche to the heavy whipping cream to create the topping which cut the sweetness and was a great texture.

Delicious - don't skimp on ingredients. Use good quality chocolate (I used Green and Black's) and good quality vanilla. Use the whole oreo, the frosting helps to bind it together and adds oreo flavor. Weighing in on the sieve debate - definitely needed it.

Used the whole cookie and it was great...rich, sweet, buttery texture.