Oreo Chocolate Pie

• 8 ounces chocolate cookie crumbs
• 6 tablespoons unsalted butter, melted
• 3 cups milk
• 13 plus 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 5 large egg yolks
• 5 tablespoons cornstarch
• 1 ounce unsweetened chocolate, coarsely chopped
• 1/2 cup semisweet chocolate chips
• 2 tablespoons unsalted butter
• 2 cups finely chopped Oreo cookies
• 1 cup heavy cream, whipped to soft peaks
• Oreo cookies for decorating

1. For the crust, preheat the oven to 350 degrees.
2. Mix the chocolate cookie crumbs and the melted butter thoroughly.
3. Press the mixture into a 10-inch pie plate, packing well.
4. Bake for 10 minutes.
5. Remove the crust from the oven and let it cool.
6. For the filling, combine 2 cups of the milk, 1/3 cup of sugar, the vanilla extract and the egg yolks in a mixing bowl and whisk together well.
7. Set aside.
8. In a large saucepan, combine the remaining 1/2 cup of sugar with the cornstarch and stir in the remaining cup of milk.
9. Bring to a boil, stirring, over medium-high heat.
10. Whisk in the egg-yolk mixture and continue cooking and whisking until it returns to a boil.
11. Whisk for 20 seconds longer, until it begins to thicken.
12. Transfer the cooked cream to a mixing bowl.
13. Add the unsweetened chocolate, chocolate chips and butter and whisk until melted.
14. Stir in the chopped Oreo cookies and mix well.
15. Pour the filling into the pie crust and cover directly with plastic wrap.
16. Refrigerate for at least 3 hours.
17. To serve, spread whipping cream over the top.
18. Cut into slices and decorate each slice with an Oreo.

chocolate cookie crumbs, unsalted butter, milk, sugar, vanilla, egg yolks, cornstarch, chocolate, chocolate chips, unsalted butter, cookies, heavy cream, decorating

Taken from cooking.nytimes.com/recipes/3348 (may not work)