Chocolate Dipped Oreo Cream Pie

Here's another example of how my mind works when I have too much time on my hands.

The company Christmas party was coming up and there was going to be a dessert competition.  I could have brought something I've already made before, but I thought it would be a good opportunity to create something new.  I usually bring a new pie to the family Christmas party and this would be a great trial run.

So on the drive home, I started brainstorming ideas and came up with this monstrosity.  It's the basic cream pie recipe that is used for all of the basic pies, but I've overloaded it with Oreos.  There's an Oreo cookie crust, and then two layers of chocolate ganache surrounding the cream filling, just like the Peanut Butter Cup Pie.  For garnish, I added a little whipped cream and some actual chocolate dipped Oreos.  You'd think I was getting a subsidy from Nabisco or something...

The chocolate dipping is easy as long as you follow the basic chocolate tempering rules.  You need to warm the chocolate to 115 to 120 degrees, then allow it to cool to right around 90 degrees.  Keep the temperature between 90 and 94 as you dip the Oreos.  I melted the chocolate the quick way, by microwaving the chocolate in a mug for two 30 second intervals and then I checked the temp.  After that, I nuked it again for 15 seconds, checked the temp, and repeated until it was between 115 and 120.  Don't go over 120 or it will burn.

I gave it about a 5 minute rest and it had cooled to 92, so I started dipping the Oreos and stood them on edge on some parchment paper to dry.  That way, you can hide the point where the chocolate pooled at the bottom with the whipping cream.

Chocolate Dipped Oreo Cream Pie

Crust
1 package regular Oreos
1 stick butter

Scrape the filling off of the Oreos and place them in a large Ziploc bag.  Eat discarded filling…if you really want to.  Crush the cookies in the bag to your desired consistency, somewhere between very small chunks to almost powdered.  Melt the butter in a saucepan over medium heat.  Once butter is melted, add the cookies and stir until the cookies soak up the butter.  Scoop the mixture into a pie plate and press the mixture flat until the entire plate is covered.  Bake the crust in a 350 degree oven for 8 minutes, then set aside to cool.


Ganache

1 1/2 tablespoons unsalted butter

8 ounces dark,semi-sweet or milk chocolate (according to your taste), chopped fine

3/8 cup heavy cream

1 1/2 tablespoon light corn syrup

Slowly melt the butter in a small saucepan over medium low heat.  Dump 6 ounces of the chocolate into the saucepan and stir until all the chocolate and butter is melted. Next slowly pour in some of the cream and mix until it's incorporated.  Keep repeating until all of the cream is included.  Finally, add the corn syrup.  Once it's all thoroughly combined, remove from the heat.  Pour enough of the chocolate into the pie crust to cover the bottom, then place the crust in the fridge to chill.  Place the rest of the ganache and the leftover 2 ounces of chocolate aside to use later (place in the fridge if you plan on taking longer than a half hour to complete the pie).

Oreo Filling
3/4 cup sugar
4 tablespoons cornstarch
1 teaspoon salt
3/4 cup whipping cream
2 1/2 cups whole milk
4 egg yolks
2 tablespoons butter
1 1/2 teaspoons vanilla
8 Oreo cookies

Combine the sugar and the cornstarch in a medium saucepan and stir thoroughly, which will prevent lumps. Add the salt, whipping cream and milk and whisk to combine.  Separate your egg yolks at this time.  Place them in a small bowl, beat them together, and set it aside for later. 

Turn the heat up on the saucepan to medium and begin to cook.  Stir the mixture continually to prevent any scalding or scorching.  After 7-10 minutes, the consistency of the mixture will change from milk to a half-way set pudding.  While still stirring the main mixture, spoon a small amount out of the saucepan and into the egg yolk bowl and immediately start stirring that as well.  Repeat this two more times.  This will warm up the egg yolks so they won't curdle when introduced into the saucepan.  After the third time, pour the egg yolks into the main saucepan and continue to stir for another 3 minutes.  It will thicken up even more.

Add the butter and vanilla and stir until the butter melts into the mixture.  Remove from the heat, crush the Oreo cookies in your hand and mix them into the filling.

Remove the pie crust from the fridge and pour the filling into the crust, leaving about a quarter inch at the top for the final step.  Set the excess filling aside to snack on later.

Not put that small saucepan with the ganache in it back on low heat.  Add the remaining chocolate and stir until it melts into the ganache and it smooths out.  Remove from the heat and pour over the top of the pie.  Use a spatula to smooth it evenly over the top all the way to the edge.   Let it sit on the counter for 15 minutes so the chocolate sets, then cover in plastic and refrigerate for at least two hours. 

Serve with whipped cream and any other garnish you'd like.