Chocolate Cream Pie with Oreo Crust

cooking.nytimes.com

Tina

subheading: FOR THE CRUST:

2 cups/270 grams Oreo crumbs (from about 24 standard-sized Oreos)

4 tablespoons/57 grams unsalted butter (½ stick), melted

½ teaspoon kosher salt

subheading: FOR THE CUSTARD:

½ cup/100 grams granulated sugar

3 tablespoons cornstarch

2 tablespoons cocoa powder

¾ teaspoons kosher salt

3 cups/720 milliliters whole milk

6 large egg yolks

8 ounces/225 grams semisweet bar chocolate, finely chopped

2 tablespoons unsalted butter, cut into small cubes

1 teaspoon vanilla extract

subheading: FOR THE TOPPING:

1 cup/240 milliliters heavy cream

1 tablespoons confectioners’ sugar

Crushed Oreos, for garnish (optional)

Directions at cooking.nytimes.com

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