Sweet Kitchen Cravings

0 Oreo Cookie Crust: Add the Oreo cookies to a food processor and pulse to fine crumbs. Add in the melted butter and pulse until fully combined. Press the mixture into the bottom and sides of a 9” pie pan. Bake at 350°F for 10 minutes, until it just starts to puff. Set aside to cool.
1 Chocolate Pastry Cream: In a medium saucepan, whisk together the sugar, sifted cocoa powder, cornstarch, and salt. Add the egg yolks. Slowly stream the milk into the dry ingredients, while continually whisking until fully combined and smooth.
2 Cook the mixture on the stove over low heat while whisking continuously until the mixture thickens and starts to bubble, about 10 minutes. Allow the custard to boil for about 30 seconds.
3 Remove from heat and stir in the chocolate and butter until both are completely melted and incorporated. Stir in the vanilla.
4 Strain the chocolate pastry cream through a fine mesh sieve and pour into the pie crust. Smooth out the top evenly with a spatula. Press a piece of plastic wrap directly on the top of the pastry cream and refrigerate until completely cool, at least 4 hours but preferably overnight.
5 Whipped Cream: Once the pie has chilled, make the whipped cream. In the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, powdered sugar, and vanilla extract. Whip until medium-stiff peaks form - the peak should be stable when you lift the whisk out of the bowl.
6 Top the chilled pie with the whipped cream, then finish with chocolate curls or shavings if desired, and enjoy!