A classic diner style chocolate cream pie with a buttery Oreo crust, rich homemade chocolate custard, and a generous layer of lightly sweetened whipped cream. Makes one 9-inch pie | Serves 8–10 Oreo Cookie Crust * 1½ cups finely crushed Oreo cookies (about 20-22 Oreos, filling included) * 4 tablespoons unsalted butter, melted * Pinch of salt Instructions: 1. Preheat oven to 350°F. 2. Combine Oreo crumbs, melted butter, and salt. 3. Press firmly into the bottom and sides of a 9-inch pie plate. 4. Bake for 8–10 minutes. Cool completely. Chocolate Cream Filling Adapted from King Arthur’s Chocolate Cream Pie * 2 tablespoons unsalted butter * 1⅓ cups semisweet chocolate chips (8 oz) * 2 teaspoons vanilla extract * ⅔ cup granulated sugar * 3 tablespoons cornstarch * 2 tablespoons unsweetened cocoa powder * 1 teaspoon espresso powder * ⅛ teaspoon salt * 3 large egg yolks * 1 cup heavy whipping cream, divided * 2 cups whole milk Instructions: 1. Place butter, chocolate chips, and vanilla in a heatproof bowl. Set aside. 2. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, espresso powder, and salt. 3. Add ½ cup heavy cream, whisking until smooth. Whisk in egg yolks. 4. Place over medium heat and gradually whisk in remaining ½ cup cream and the milk. 5. Cook, whisking constantly, until the mixture comes to a boil and thickens. Continue boiling and whisking for 1 minute, approximately 200°F. 6. Remove from heat and pour over the chocolate and butter. Let sit briefly, then whisk until completely smooth. 7. Strain through a fine-mesh sieve to remove any lumps. 8. Pour into the cooled Oreo crust. Cover the surface directly with plastic wrap and refrigerate at least 4 hours, preferably overnight. Baking tip: That final minute of boiling is important! It fully activates the cornstarch and deactivates an enzyme in egg yolks that can otherwise break down the starch, causing the filling to thin as it cools. Vanilla Whipped Cream * 1½ cups cold heavy whipping cream * ⅓ cup powdered sugar * 1 teaspoon vanilla extract * Chocolate shavings or mini chocolate chips, for garnish Instructions: 1. Chill your mixing bowl and whisk attachment. 2. Begin whipping the cold cream on medium speed until the whisk starts leaving visible trails. 3. Add powdered sugar and vanilla. 4. Increase speed and whip until medium-stiff peaks form. 5. Spread or pipe generously over the chilled chocolate filling. 6. Finish with chocolate shavings or mini chocolate chips. Whipped cream tip: Stop whipping as soon as you reach your desired peak. Overwhipping can quickly turn beautifully smooth whipped cream grainy. Keep refrigerated until serving. ⸻ Recipe credit: The chocolate filling is based on @King Arthur Baking Chocolate Cream Pie recipe, paired with my Oreo cookie crust and vanilla whipped cream topping. #ChocolateCreamPie #ChocolatePie #BakingFromScratch #OreoCrust #HomemadeDesserts - @just_lisa_cooking