Chocolate Cream Pie With Oreo Crust

Preheat oven to 350 degrees F.

Chop the butter for the custard into pieces; set aside.

Add the chocolate for the custard to a food processor and process until ground. Remove and wipe the processor clean. (Alterntively, chop by hand.)

Add Oreos to the now empty food processor and process until finely ground. Add butter and pulse to combine. (Or crush with a rolling pin then mix with butter in a bowl).

Pour the crumbs into a 9-inch pie plate that is at least 1 1/2 inches deep. (I use a quiche pan with a removable bottom.) Press the crumbs up the sides, then press the remaining crumbs onto the bottom; use the bottom of a measuring cup or glass to firmly press the crumbs into the bottom. If using a deep pan, you only need to press the crumbs 1 1/2-inches up the sides.

Bake at 350 degrees F for 10 minutes. Transfer to a wire rack and cool completely before filling.

Add egg yolks, cornstarch, cinnamon and salt to a large liquid measuring cup or mixing bowl and whisk until thoroughly combined, about 30 seconds; set aside.

Add sugar and half and half to a medium saucepan. Bring to a simmer over medium-high heat, stirring often.

Ladle out about ½ cup of the hot liquid (eyeball it) and very slowly whisk it into the egg yolk mixture to temper the eggs, WHISKING CONSTANLY. Repeat a few times. Never stop whisking, even while ladling.

Gradually whisk the tempered egg yolk mixture back into the saucepan until combined (never stop whisking during this process). Bring to a simmer, whisking constantly (especially around the edges) until the mixture thickens and a few bubbles burst on the surface, about 1 minute.

Remove from the heat and immediatley whisk in the vanilla, followed by the chopped butter until melted. Whisk in the ground chocolate a little at a time until completely melted and smooth.

Pour the filling into the cooled pie crust and smooth into an even layer.

Press a piece of plastic wrap directly on the surface of the filling. Refrigerate until filling is cold and set, about 3 hours, but best if overnight. You can add the Stabilized Whipped Cream anytime after the 3 hours and serve or return the pie to the fridge until ready to serve, up to 3 days.

Add unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for 5 minutes. Microwave for 20 seconds. Stir the mixture, then set aside while you immediately begin to beat the heavy cream.

Add heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip using an electric hand mixer just until soft peaks form (the peaks flop over when the beaters are lifted.)

Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted).

Spread the whipped cream evenly over top the pie. Garnish with chocolate shavings or chocolate curls. (See post for detailed chocolate curls tutorial).

Serve immediately or cover with a cake caddy or tent with foil and keep chilled until ready to serve, up to 3 days.

To cut clean slices: Fill a large glass with hot water. Dip the knife in the hot water before each cut, then wipe clean with a paper towel after each cut, then repeat. You can also run the knife under hot water in between cuts.