Chocolate Cream Pie

Crust

16 Oreo cookies, broken into rough pieces

4 tablespoons unsalted butter, melted and cooled

Filling

2½ cups half-and-half

⅓ cup sugar, divided

Pinch salt

6 large egg yolks

2 tablespoons cornstarch

6 tablespoons unsalted butter, cut into 6 pieces

6 ounces semisweet or bittersweet chocolate, chopped fine

1 ounce unsweetened chocolate, chopped fine

1 teaspoon vanilla extract

Topping

1½ cups heavy cream, chilled

2 tablespoons sugar

½ teaspoon vanilla extract

For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse cookies in food processor until coarsely ground, about 15 pulses, then continue to process to fine, even crumbs, about 15 seconds. Sprinkle melted butter over crumbs and pulse to incorporate, about 5 pulses.

Sprinkle mixture into 9‑inch pie plate. Using bottom of measuring cup, press crumbs into even layer on bottom and sides of pie plate. Bake until crust is fragrant and looks set, 10-15 minutes. Transfer pie plate to wire rack and let crust cool completely.

For the filling: Bring half-and-half, 3 tablespoons sugar and salt to simmer in medium saucepan, stirring occasionally.

As half-and-half mixture begins to simmer, whisk egg yolks, cornstarch and remaining sugar in medium bowl until smooth. Slowly whisk 1 cup of simmering half-and-half mixture into yolk mixture to temper, then slowly whisk tempered yolk mixture back into remaining half-and-half mixture. Reduce heat to medium and cook, whisking vigorously, until mixture is thickened and few bubbles burst on surface, about 30 seconds. Off heat, whisk in butter, semisweet chocolate and unsweetened chocolate until completely smooth and melted, then stir in vanilla.

Pour warm filling into baked and cooled pie crust. Lay sheet of plastic wrap directly on surface of filling and refrigerate pie until filling is chilled and set, about 4 hours.

For the topping: Once pie is chilled, use stand mixer fitted with whisk to whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. Spread whipped cream attractively over pie and serve immediately.

Serves eight.

Cook's notes: Other brands of chocolate sandwich cookies may be substituted for the Oreos, but avoid any "double-filled" cookies because the proportion of cookie to filling won't be correct. (Henry couldn't help but wonder how this would taste with minty Oreos.) Do not combine the egg yolks and sugar in advance of making the filling - the sugar will begin to break down the yolks, and the finished cream will be pitted.

"Baking Illustrated" by the editors at Cook's Illustrated magazine (America's Test Kitchen, 2004)