- One 9-inch Chocolate Cookie Crust, baked
- 1 cup plus 2 tablespoons sugar
- 3/4 cups buttermilk
- 3/4 cups heavy cream
- 3 1/2 tablespoons cornstarch
- Pinch salt
- 4 egg yolks
- 2 1/2 ounces Hawaiian Vintage Chocolate, or other high quality semi-sweet chocolate
- 1 tablespoons butter
- 3/4 teaspoon vanilla
- CHOCOLATE COOKIE CRUST:
- 2 cups graham cracker cookie crumbs
- 1 1/2 cup Oreo cookie crumbs (white centers removed)
- 1/4 cup granulated sugar
- 1 stick unsalted butter, melted
- In a small saucepan combine the sugar, heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time, for the sugar and cornstarch to dissolve and the mixture to thicken, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
- In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat into thoroughly combined, about 1/2 minute. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick).
- Pour the chocolate batter into the prepared pie crust and refrigerate until firm and cool, at least 4 hours.
- CHOCOLATE COOKIE CRUST: Preheat oven to 375ºF.
- In the bowl of a food processor or blender, process the graham crackers and Oreos to make crumbs.
- In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Bake the crust for 15 minutes.
- Remove the crust from the oven and let cool completely before filling.
- Yield: One 9-inch crust