Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups chocolate wafers, or Oreo cookies
  • 6 tablespoons melted salted butter
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder, plus more for topping
  • 1/2 teaspoon kosher salt
  • 3 cups whole milk
  • 5 large egg yolks, beaten
  • 8 ounces semi-sweet or dark chocolate, chopped
  • 1 tablespoon hazelnut liquor  ((optional))
  • 4 teaspoons vanilla extract
  • 1 3/4 cups heavy cream
  • 1 tablespoon maple syrup, honey, or powdered sugar

Instruction

  • 1. Preheat the oven to 350° F. Butter an 8-inch springform pan or pie plate.2. In a food processor, pulse the cookies and butter together until you have fine crumbs. Press the mix into the prepared pan. Bake until golden, about 12-14 minutes.3. Meanwhile, make the filling. In a medium pot, whisk together the sugar, arrowroot powder (or cornstarch), cocoa powder, and salt. Whisk in 1/3 cup milk until a paste forms. Then, slowly whisk in the remaining milk until combined. Whisk in the egg yolks. Set the pot over medium-high heat and bring the mixture to a gentle boil. Cook, stirring continuously, until the mixture thickens and is pudding-like, 5-8 minutes. Watch closely. 4. Add the chopped chocolate, hazelnut liquor (if using), and 2 teaspoons vanilla to a large mixing bowl. Strain the chocolate pudding mix through a fine-mesh strainer directly over the chopped chocolate. Stir until the chocolate is melted and the pudding creamy. Cover and chill 30 minutes to 1 hour.5. Using an electric mixer, whip 3/4 cup of cream until soft peaks form. Fold the whipped cream into the chocolate filling, then pour the filling into the crust. Chill 4 hours. 6. Before serving, using an electric mixer to whip the remaining cream, maple syrup, and 2 teaspoons vanilla together until soft peaks form. Swirl the cream onto the pie. Slice and enjoy! The pie will keep chilled in the fridge for 2-3 days.