Ingredients:

  • 24 Oreo Cookies, crushed (approx. 300g)
  • 5 tbsp unsalted butter, melted (70g)
  • 1/2 cup unsalted butter, softened (113g)
  • 1 cup granulated sugar (200g)
  • 8 oz semi-sweet chocolate, melted and cooled slightly (225g)
  • 4 large egg yolks
  • 1/2 cup granulated sugar (100g)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup heavy whipping cream, chilled (240ml)
  • 2 tbsp powdered sugar (15g)
  • Chocolate shavings for decoration

Instructions:

  1. Combine the crushed Oreos and melted butter. Press the mixture firmly into the bottom and sides of a 9-inch pie plate.
  2. Bake the crust at 350°F (175°C) for 6-8 minutes to set. Remove from oven and let cool completely.
  3. Beat the softened butter and 1 cup of sugar until light and fluffy. Gradually stir in the cooled melted chocolate and vanilla.
  4. In a double boiler, whisk the egg yolks and remaining 1/2 cup sugar over simmering water until thick and pale (about 5-6 minutes).
  5. Remove the yolk custard from heat and beat it into the chocolate mixture until fully incorporated.
  6. Whip the heavy cream and powdered sugar until stiff peaks form.
  7. Using a rubber spatula, gently fold the whipped cream into the chocolate base until no white streaks remain, being careful not to over-mix.
  8. Transfer the filling into the cooled crust, smooth the top with an offset spatula, and chill in the refrigerator for 8 hours 6 mins.
  9. Garnish with chocolate shavings before serving.