Ingredients
Crust

24 Oreos

5 TBL Butter

 

Chocolate Pudding

1/3 Cup Sugar

2 ½ Cups Milk

6 Egg Yolks

2 Tbl Corn Starch

6 Tbl Butter – Chopped in small pieces

8 oz Semisweet Chocolate

1 ½ tsp Vanilla

 

Whipped Topping

1 Cup Heavy Cream

2 Tbl Powdered Sugar

1 ½ tsp Vanilla

 

Instructions

Crust

Note: This can be prepared in advance.

1. Set oven to 350 Degrees.

2. Melt butter. Add Oreos to food processor (or crush in Ziploc bag). Mix in Food processor or a bowl.

3. Press the Oreo mixture into the pie plate. Press firmly into the bottom and up the sides of the plate.

4. Bake for 10-12 minutes.

5. Set aside and cool.

 

Chocolate Pudding

1. In a saucepan, over medium heat, combine sugar and milk. Whisk. Bring to a simmer. Whisk frequently to avoid burning.

2. While Milk is simmering, Mix egg yolks and corn starch together. Stir until it becomes a smooth mixture.

3. Temper the egg mixture. Start by taking a few warm spoonfuls of the mil mixture and adding to the egg mixture. Stir until combined. Once combined, add a few more spoonfuls and stir. Once completed, add the egg mixture into the saucepan. Whisk together until it becomes thick.

4. Bring the egg/milk mixture to a gentle boil.

5. Remove from heat and add vanilla and chocolate to the mixture. Stir until it is smooth.

6. Pour filling into cooled crust. Smooth out the top layer. Cover with plastic wrap. Refrigerate for 4-6 hours or until the pudding sets.

 

Topping

1. Using an electric mixer, beat the heavy cream in a mixing bowl for 1-2 minutes until it becomes fluffy.

2. Add the powdered sugar and vanilla. Continue mixing for 1-2 minutes.

3. Spread the whipped topping over the cooled pie.

4. Optional: Sprinkle with chocolate shavings.