Chocolate Cream Pie: Silky Custard in 35 Minutes

Instructions:

1. Pulverize 24 Oreo cookies into fine crumbs. Combine with 5 tbsp melted unsalted butter and 1/4 tsp sea salt.
2. Press the cookie mixture firmly into the bottom and sides of a 9-inch pie dish and refrigerate while preparing the filling.
3. In a heavy-bottomed saucepan, whisk together 3/4 cup granulated sugar, 1/3 cup cornstarch, and 3 tbsp cocoa powder. Slowly whisk in 3 cups whole milk.
4. Place saucepan over medium heat. Whisk constantly until the mixture thickens and begins to bubble.
5. In a small bowl, whisk 4 large egg yolks. Slowly pour 1 cup of the hot milk mixture into the yolks, whisking constantly to temper the eggs.
6. Pour the tempered egg mixture back into the saucepan. Cook for an additional 2 minutes while whisking continuously.
7. Remove from heat. Stir in 6 oz chopped semi-sweet chocolate, 2 tbsp butter, and 1 tsp vanilla extract until the mixture is glossy and smooth.
8. Strain the hot pudding through a fine-mesh sieve directly into the prepared pie crust to ensure a silky texture.
9. Place plastic wrap directly on the surface of the chocolate filling to prevent a skin from forming. Refrigerate for at least 4 hours.
10. In a cold bowl, whip 1.5 cups heavy whipping cream with 3 tbsp powdered sugar and 0.5 tsp vanilla bean paste until stiff peaks form. Spread over the chilled pie before serving.