Call me utterly predictable and completely unoriginal, but it’s Pi Day, an arbitrary holiday/designation that is supposed to celebrate math but has been hijacked by food media, so I’m sharing a pie with you. I know.
But, whether it’s Pi Day or any random day, this particular pie absolutely deserves a space on my blog, and in your belly. Such a simple, unpretentious, beloved classic comfort food pie this is; I’m pretty sure every American has a favorite and familiar version in their arsenal.
This one is particularly awesome because the crust is made from store-bought Oreos, but the filling is made from scratch. I love that unholy juxtaposition.
I won’t blather on about how delicious this pie is, because everyone already knows the chocolate-y, creamy goodness that is this lovely concoction of chocolate pudding topped with whipped cream. I’ll just advocate for this particular version, it is simply wonderful. Enjoy!
Source: The Dinosaur Bar-B-Que Cookbook by John Stage
20 Oreo sandwich cookies
3 tbs unsalted butter, melted
1 cup granulated sugar
3 tbs cornstarch
1/3 cup flour
¼ tsp kosher salt
1/8 tsp ground cinnamon
1 cup semi-sweet chocolate chips
3 cups whole milk
3 large egg yolks
1 tbs vanilla extract
Sweetened whipped cream, for garnish
Make the CRUST: preheat your oven to 350 F. Grease a regular 9” pie plate. Process the cookies down to crumbs in your food processor. Add the melted butter and process again to combine. Press the cookies evenly into the bottom and up the sides of the pie plate. Bake 8 minutes. Let cool completely.
Make the FILLING: whisk the sugar, cornstarch, flour, salt and cinnamon together in a mixing bowl and set aside.
Combine the chocolate chips and milk in a saucepan and set it over medium heat, stirring constantly. As soon as the chips are melted, shut off the heat and pour half of the chocolate mixture into the dry ingredients. Mix well.
Whisk the egg yolks and vanilla together. Slowly pour the yolk mixture into the chocolate mixture in the saucepan, whisking constantly to make sure the yolks don’t scramble. Now add the chocolate and dry ingredient mixture. Stir to combine, then set the saucepan back over medium heat and whisk constantly. Once the mixture starts to thicken, keep whisking and cook for 2 more minutes. Pour the chocolate filling into a clean bowl and cool for 10 minutes. You can place a piece of plastic wrap directly onto the pudding to prevent a skin forming.
Pour the filling into the pie shell and level the top. Chill in the refrigerator for several hours. Spread the whipped cream all over the top and cut into wedges. Keep in the refrigerator.