Yield: 1 9-inch pie
from The America's Test Kitchen Cookbook

(Great cookbook! Each recipe is the result of much experimentation, which is explained so you can understand the principles applied as well as the process!)

Crust Filling
16 Oreo cookies (with filling), broken into rough pieces, about 2-1/2 cups 2½ c half-and-half
2 T unsalted butter, melted and cooled pinch salt
1/3 cup, divided sugar (2 x 3 T)
2 T corn starch
6 large egg yolks, room temperature
6 T cold unsalted butter, cut into 6 pieces
6 oz semisweet or bittersweet chocolate, finely chopped (I use Hershey's Special Dark.)
1 oz unsweetened chocolate, finely chopped (love Ghirardelli for this)
3 c whipped cream 1 tsp vanilla extract



Lessons / tips