Chocolate Cream Pie

Ingredients

• ~16 Oreos
• 2 tablespoons melted butter
• 2 1/2 cups half and half
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 6 large egg yolks
• 6 tablespoons of butter cut into 6 pieces
• 6 oz of semisweet or bittersweet chocolate(normal chocolate i.e Hershey's)
• 1 oz unsweeted baker's chocolate
• 2 teaspoons vanilla extract
• Whipped Cream

Steps

1. Adjust oven rack to middle position and heat to 350F.
2. Crush / process the Oreas in a food processor. Initally do 1 second pulses for ~ 20 seconds, then let run for another 15 seconds.
3. Mix crumbs with the 2 tablespoons of melted butter.
4. Move mixture to a 9 inch glass pie plate, use a cup to evenly press the crumbs into the bottom and up the sides.
5. Refrigerate the crust for 20 minutes, then bake for 10 minutes.
6. Let cool before adding filling to the crust.
7. Bring half and half and 3 tablespons of sugar to a simmer over medium-high heat in a saucepan.
8. While heating, in a bowl mix the rest of the sugar and cornstarch together.
9. In a different bowl, whisk the egg yolks for 30 seconds, then add the cornstarch mixture and whisk until glossy, ~1 minute.
10. When the half and half simmer, temper the eggs by taking half a cup of the half and half, and mix it with the eggs for 10 seconds.
11. Then move the egg mixture into the saucepan with the half and half.
12. Whisk contantly, once 2-3 bubbles appear take off heat.
13. Once off heat, mix in the butter slices and chocolate until melted.
14. Next stir in the vanilla.
15. Pour / push the filling through a fine mesh sieve and into the pie plate.
16. Press plastic wrap on the top of the filling, refrigerate for at least 3 hours.
17. When ready to serve, top with whipped cream.