Ingredients:
For Filling
1 cup plus 2 Tbsp sugar
3/4 cup heavy cream, plus 1-3/4 cups
3/4 cup buttermilk
3-1/2 Tbsp cornstarch
Pinch salt
4 egg yolks
4 oz semisweet chocolate, chopped
1 Tbsp butter
In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and salt. Whisk until smooth. Bring to a boil over medium high heat, whisking for the sugar and cornstarch to dissolve. Boil about 5 minutes until the mixture thickens. Reduce heat and low boil for an additional 5 minutes, whisking constantly.
In a mixing bowl, beat egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thorougly. Pour the egg yold mixture into the saucepan and whisk over the heat until thoroughly combined and very thick - 1 to 2 minutes. Pour the mixture into a mixing bowl and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover with plastic wrap and cool to room temperature.
Place 1-3/4 cups heavy cream in a mixing bowl and add the confectioners sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust (see below) and refrigerate until cool, at least 4 hours. Top with remaining whipped cream.
For Crust
2 cups Graham cracker crumbs
1-1/2 cups Oreo Cookie crumbs
1/4 cup sugar
1 stick unsalted butter, melted
Preheat oven to 375 degrees. Use food processor to make crumbs of cookies and graham crackers. In a bowl, mix together crumbs, sugar and butter using hands. Press mixture firmly into 9 inch pan. Bake the crust for 15 minutes. Allow to cool before filling.
3/4 tsp vanilla extract
3 Tbsp confectioners sugar
