This will quickly become your go-to sweet ending! It is extraordinarily rich, extremely creamy, and quite simple to prepare. It is one of my favorite things about this decadent dessert because the oven is not even necessary to create it!
The chocolate cookie crust requires only two ingredients and is so easy to make that it will practically melt in your lips. The filler contains a top-secret component in it that will enable it to maintain its shape.
Ingredients:
8 tablespoons (1 stick) melted unsalted butter
Oreos or Graham crackers make up the cookie crust in this dish.
2 cups Graham Crackers or Oreo cookies, crushed (Regular or Gluten-Free) – broken up into small pieces
The Chocolate Ganache that is Used in the Filling
2 tsp. bourbon vanilla extract or normal vanilla extract
2 tablespoons of butter, cubed and divided into smaller pieces
1 ¼ cups cane sugar
14 cup of cornstarch and 14 teaspoon of salt
3 cups of whole milk or half-and-half, whatever you choose (do not use lower fat percentages of milk, your chocolate filling mixture will not set up)
4 egg yolks, big
6 and a half ounces of semisweet chocolate, finely chopped
Directions:
The Cream, Whipped
Put the mixing bowl and any whisk attachments that come with a hand mixer into the freezer for about fifteen minutes.
The contents of the mixing bowl should include cool heavy whipping cream, confectioner’s sugar, and vanilla extract.
Whip the egg whites using a hand mixer that has attachments for cold whisks. Do this on high speed until stiff peaks form.
Cover the mixing bowl or place the mixture in a piping bag fitted with a tip, and place it in the section of the refrigerator that is the coldest.
The Pastry
Take the crust out of the freezer; it should be extremely cold before you use it.
After pouring the chocolate pudding mixture into the pie crust, let it aside to rest for ten minutes at room temperature.
Place the bowl in the refrigerator, uncovered, to let it to chill and set for at least 4 hours or up to overnight.
Filling
In a medium saucepan, mix together the sugar, cornstarch, and salt until the ingredients are combined.
Whisk in the milk, half-and-half, and egg yolks until the mixture becomes lighter in color.
Set the pot over medium low to medium heat, and stir the mixture continually until it just reaches a simmer and begins to thicken, which should take about 8 minutes (if the doubling the recipe it will take about 15 minutes).
It will take some time, but all of a sudden, it will begin to thicken up like pudding. At this point, remove the pot from the heat.
Mix in the chocolate, butter, and vanilla extract while stirring constantly until everything is blended and smooth.
Allow the mixture to cool for approximately 15 minutes, whisking it occasionally to prevent a skin from forming on the surface.
Crust
Oreos or Graham Crackers can be ground into a fine powder in a food processor or blender by pulsing the ingredients at a high speed until the consistency of the mixture resembles damp sand. You also have the option of using a rolling pin inside of a large and robust Ziplock bag to manually crush the ingredients.
In a melting bowl, combine the melted butter and the crumbs.
Apply even pressure into a pie plate with a deep dish of 9 inches, and then place the plate in the freezer to chill for at least an hour.
Ingredients
- 8 tablespoons (1 stick) melted unsalted butter
- Oreos or Graham crackers make up the cookie crust in this dish.
- 2 cups Graham Crackers or Oreo cookies, crushed (Regular or Gluten-Free) - broken up into small pieces
- 2 tsp. bourbon vanilla extract or normal vanilla extract
- 2 tablespoons of butter, cubed and divided into smaller pieces
- 1 ¼ cups cane sugar
- 14 cup of cornstarch and 14 teaspoon of salt
- 3 cups of whole milk or half-and-half, whatever you choose (do not use lower fat percentages of milk, your chocolate filling mixture will not set up)
- 4 egg yolks, big
- 6 and a half ounces of semisweet chocolate, finely chopped
Instructions
The Cream, Whipped
Put the mixing bowl and any whisk attachments that come with a hand mixer into the freezer for about fifteen minutes.
The contents of the mixing bowl should include cool heavy whipping cream, confectioner's sugar, and vanilla extract.
Whip the egg whites using a hand mixer that has attachments for cold whisks. Do this on high speed until stiff peaks form.
Cover the mixing bowl or place the mixture in a piping bag fitted with a tip, and place it in the section of the refrigerator that is the coldest.
The Pastry
Take the crust out of the freezer; it should be extremely cold before you use it.
After pouring the chocolate pudding mixture into the pie crust, let it aside to rest for ten minutes at room temperature.
Place the bowl in the refrigerator, uncovered, to let it to chill and set for at least 4 hours or up to overnight.
Filling
In a medium saucepan, mix together the sugar, cornstarch, and salt until the ingredients are combined.
Whisk in the milk, half-and-half, and egg yolks until the mixture becomes lighter in color.
Set the pot over medium low to medium heat, and stir the mixture continually until it just reaches a simmer and begins to thicken, which should take about 8 minutes (if the doubling the recipe it will take about 15 minutes).
It will take some time, but all of a sudden, it will begin to thicken up like pudding. At this point, remove the pot from the heat.
Mix in the chocolate, butter, and vanilla extract while stirring constantly until everything is blended and smooth.
Allow the mixture to cool for approximately 15 minutes, whisking it occasionally to prevent a skin from forming on the surface.
Crust
Oreos or Graham Crackers can be ground into a fine powder in a food processor or blender by pulsing the ingredients at a high speed until the consistency of the mixture resembles damp sand. You also have the option of using a rolling pin inside of a large and robust Ziplock bag to manually crush the ingredients.
In a melting bowl, combine the melted butter and the crumbs.
Apply even pressure into a pie plate with a deep dish of 9 inches, and then place the plate in the freezer to chill for at least an hour.