You can use a regular or graham cracker crust but Oreo is always best. I used mint Oreos but regular or peanut butter is good too.
You need one package of Oreos and about 3 tablespoons of butter.
Chop the Oreos in a food processes, blender, or with a rolling pin. My immersion blender has a mini food processes attachment.
Mix in melted butter
Press into a pie pan and then refrigerate to firm up.
Now on to the filling. It also makes a great chocolate pudding.
3 cups of milk (whole milk is best but I didn't have it so I used 2 3/4 cups of regular milk and 14 cup of cream)
2 tablespoons of butter
1 tablespoon of vanilla
1/4 teaspoon of salt
1/4 cup of corn starch
1 teaspoon of esspresso powder
4 egg yolks
2 1/2 cups of sugar
2 bitter sweet bars of chocolate about 8 oz.
Before you start chop the chocolate up
Whisk together salt, corn starch, and sugar in a cold pan.
Whisk in egg yolks and milk. Turn pan on a medium heat and whisk continually
Continue whisking until thick and bubbly
Remove from heat and add chocolate and let rest for 5 min.
Whisk in chocolate and then add vanilla and espresso powder.
Whisk in butter and pour into crust and refrigerate for at least 4 hours.
The left over filling makes great pudding. I like it warm but its great cold too.
Slice and top with whatever you want or eat plain. It topped with chocolate and caramel sauce and whipped cream.
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