Full images and post coming soon. Recipe is posted.
Ingredients
FOR CRUST
- 20 Oreos finely crushed
- 3 TBSP Butter Melted
FOR FILLING
- 1 1/3 Cups Granulated Sugar
- 4 Whole Large Eggs
- 8 Ounces Bittersweet Baking Chocolate Melted
- 1 tsp Pure Vanilla Extract
- 10 TBSP Butter At room temperature
FOR FILLING and TOPPING
- 2 Cups Heavy Cream
- 1/2 Cup Granulated Sugar
- 1 tsp Pure Vanilla Extract
Instructions
FOR CRUST
- Preheat the oven to 350°F and lightly spray a 9-inch deep pie dish with cooking spray.
- Place the Oreo cookies in the bowl of a food processor and pulse until finely ground.
- Add in the melted butter and pulse until well combined.
- Press the mixture into the bottom and up the sides of the prepared pie dish.
- Bake for 10 minutes then cool on completely before adding filling.
FOR FILLING
- In a small saucepan, whisk together the granulated sugar and eggs.
- Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F. Use a thermometer to ensure temperature.
- Remove from heat, then stir in the melted chocolate and vanilla until smooth.
- Pour mixture into a medium bowl and let it cool to 75°F. Stir occasionally to help cool down.
- Using a stand or an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes.
- Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.
- In a separate bowl, use a stand or an electric mixer to beat the cream, sugar and vanilla together until it begins to thicken and stiff peaks form.
- Divide whipped cream in half and fold half into the chocolate mixture.
- Save the other and chill in the refrigerator.
- Pour the chocolate mixture into the crust, smoothing evenly. It will fill the entire dish.
- Cover and chill for 4-6 hours until completely set. Pie can be made 24-48 hours ahead.
- Top with remaining whipped cream and garnish with shaved chocolate.
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