- 16 cream-filled chocolate cookies (recommended: Oreo's)
- 2 tablespoons melted and cooled unsalted butter
- 1/2 cup semisweet chocolate morsels
- 1 (14-ounce) can sweetened condensed milk
- 1/4 teaspoon salt
- 2 egg yolks
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
- 1 3/4 cups heavy cream, chilled
- 2 teaspoons confectioners' sugar
- Cocoa powder for dusting, optional
- Optional garnishes: fresh strawberries, mint, chocolate curls, and chopped nuts
Position rack in center of oven and preheat the oven to 350 degrees F.
Chill a large mixing bowl and the beaters of your electric mixer in the freezer until ready to use.
In the bowl of a food processor, process cookies until fine crumbs form. Or, you can seal the cookies in a large resealable plastic food storage bag and crush with a rolling pin. Transfer the crumbs to a medium mixing bowl and add the melted and cooled butter. Mix thoroughly with a wooden spoon until mixture resembles wet sand.
Transfer the mixture to a 9-inch pie pan and press the mixture evenly along the bottom and up the sides of the pan. Bake the crust for 15 minutes. Transfer to a wire rack, and let cool completely before filling.
In a heavy saucepan over medium heat, melt the chocolate with the condensed milk and salt, stirring until very thick and bubbly, about 5 minutes. Place the egg yolks in a small mixing bowl and whisk in the 1/4 cup hot milk. Add the egg-yolk mixture to the melted chocolate mixture and whisk to combine. Continue to cook until the mixture is very thick and bubbly, about 1 minute.
Set a fine-mesh sieve over a second medium mixing bowl and strain the chocolate mixture into the bowl, pressing with a rubber spatula to force the mixture through the sieve if necessary. Discard any lumps.
Stir in the vanilla and set mixture aside to cool for 15 minutes, stirring occasionally. Place a piece of plastic wrap directly onto the surface of the chocolate mixture and transfer to the refrigerator. Chill thoroughly, about 30 to 45 minutes.
In the chilled mixing bowl, using the chilled beaters, beat 1 cup of whipping cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture. Gently transfer the chocolate mixture to the prepared cookie crust, smoothing the top with a spatula.
Refrigerate until thoroughly set, at least 3 hours and up to overnight.
When ready to serve the pie, combine the remaining 3/4 cup of heavy cream with the confectioners' sugar in a small bowl and beat with the electric mixer until stiff peaks form. Serve a dollop of whipped cream on top of every slice of pie.
Place a small amount of cocoa powder in a sifter and sprinkle over the top of the pie for additional wowing power, if desired, and serve with garnishes.