Ingredients
For the Chocolate Cookie Crust:
- 38 regular full-size oreo cookies crushed into fine crumbs (do not remove the filling)
- 8 Tablespoons (113 grams) unsalted butter melted
- 1 teaspoon Delallo instant espresso powder
For the Espresso Chocolate Pudding Filling:
- 1/3 cup (39 grams) cornstarch
- 2 Tablespoons (8 grams) Dutch-process cocoa powder
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons DeLallo instant espresso powder
- 1/2 cup (113 grams) heavy cream
- 2 and 1/2 cups (567 grams) milk
- 1 cup (198 grams) granulated sugar
- 8 ounces semi-sweet chocolate roughly chopped
- 2 Tablespoons unsalted butter cold, cut into tiny pieces
- 1 teaspoon vanilla extract
For the Freshly Whipped Cream:
- 2 cups (340 grams) heavy cream cold
- 1/3 cup (40 grams) confectioners’ sugar sifted
- 1/2 cup chocolate shavings for decor, optional
Instructions
For the Chocolate Cookie Crust:
- In a large bowl, combine the crushed chocolate cookie crumbs, melted butter, and espresso powder. Mix well to combine.
- Press the crust into a 9″ deep dish pie plate, pressing it firmly and evenly into the middle and up the sides.
- Place the crust in the freezer for 30 minutes.
For the Espresso Chocolate Pudding Filling:
- In a medium bowl whisk together the cornstarch, cocoa powder, salt, and espresso powder. Whisk in the heavy cream until evenly combined. Set aside.
- In a medium saucepan, combine the milk, sugar, and chocolate. Place over medium heat and cook, stirring constantly, until the chocolate is completely melted.
- Remove pan from heat. Add 1 cup of the hot chocolate mixture into the cocoa powder mixture, and whisk smooth. Then return this mixture back to the pan.
- Return the pan to heat and continue cooking over medium-high heat, whisking constantly, until the mixture begins to bubble. Continue cooking for 1 to 2 minutes, or until thick enough to coat the back of a spoon.
- Remove pan from heat and whisk in the butter and vanilla. Scrape the pudding into the prepared pie shell.
- Cover with plastic wrap, pressing it down on top of the pudding so a skin doesn’t form. Refrigerate for at least 6 hours, and up to 24 hours.
For the Freshly Whipped Cream:
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-low, slowly adding in the confectioners’ sugar.
- Increase to medium-high speed and whip until stiff peaks form.
- Right before serving, dollop the whipped cream on top of the pie. Top with chocolate shavings, if desired, and serve at once!
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