0 recipes from contoocook and beyond


The crust; 8 ozs. chocolate cookie crumbs
6 tbsps. melted butter
The filling:
3 cups milk
l/3 plus l/2 cup sugar
l/4 tsp. vanilla extract
5 large egg yolks
5 tbsps. cornstarch
l oz. unsweetened chocolate, coursely chopped
l/2 cup semisweet chocolate chips
2 tbsps. butter
2 cups finely chopped Oreo cookies
l cup heavy cream whipped to soft peaks
Oreo cookies for decorating
For the crust, preheat the oven 350. Mix the chocolate cookie crumb
and melted butter thoroughly. Press the mixture into a l0″ pie plate
packing well. Bake for l0 mins. Remove the crust from the oven and
let it cool. For the filling, combine 2 cups of the milk, l/3 cup
of sugar, vanilla & the egg yolks in mixing bowl and whisk together
well. Set aside. In a large saucepan, combinee the remaining cup
of milk. Bring to a boil, stirring, over med-high heat. Whisk in the
egg yolk mixture & continue cooking & whisking until it returns to
a boil. Whisk for 20 seconds longer, until it begins to thicken.
Transfer the cooked cream to a mixing bow. Add the unsweetened
chocolate, chocolate chips & butter & whisk until melted. Stir in
the chopped Oreo cookies & mix well. Pour the filling into the pie
crust & cover directly with plastic wrap. Refrigerate for at least
3 hours. To serve, spread whipping cream over the top. Cut into
slices & decorate each slice with an Oreo.
Serves 8 to l0

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter