Homemade Oreo Mud Pie 
Ingredients
For the Oreo Crust:
1 package (14 oz) Oreo cookies, divided
5 tablespoons unsalted butter, melted
¼ teaspoon coarse sea salt
For the Chocolate Pudding Filling:
6 ounces semi-sweet
2 tablespoons unsalted butter
1½ teaspoons vanilla extract
2 cups heavy cream, divided
1 cup whole milk
½ cup granulated sugar
¼ teaspoon coarse sea salt
¼ teaspoon espresso powder (optional)
¼ cup cornstarch
4 large egg yolks
For the Whipped Cream Topping:
1½ cups heavy cream
3 tablespoons powdered sugar
¾ teaspoon vanilla extract
Instructions
1. Make the Oreo crust
Remove 4 Oreo cookies from the package and set aside for garnish. Place the remaining Oreo cookies (with their cream filling intact) into a food processor. Pulse until fine, uniform crumbs form. Alternatively, seal the cookies in a large zipper-top bag and crush with a rolling pin. Transfer the crumbs to a medium bowl. Add the melted butter and coarse salt. Stir with a fork until the mixture resembles wet sand and holds together when pressed.
2. Press and freeze the crust
Transfer the crumb mixture to a 9-inch pie plate. Press firmly and evenly into the bottom and up the sides using the bottom of a measuring cup or a flat glass. Place the crust in the freezer for 30 minutes to set while you prepare the filling.
3. Prepare the chocolate base
In a large heatproof bowl, combine the chopped semi-sweet chocolate, 2 tablespoons of butter, and 1½ teaspoons of vanilla extract. Place a fine-mesh sieve over the top of the bowl. Set aside.
4. Heat the dairy and sugar
In a medium, heavy-bottomed saucepan over medium-low heat, combine 1½ cups of the heavy cream, the whole milk, granulated sugar, coarse salt, and espresso powder (if using). Heat, stirring occasionally, until the sugar dissolves and the mixture is warm with gentle bubbles forming around the edge. Do not let it boil.
5. Prepare the egg-cornstarch mixture
While the dairy heats, place the remaining ½ cup of heavy cream, the cornstarch, and the egg yolks in a separate medium heatproof bowl. Whisk vigorously until the mixture forms a thick, pale yellow paste with no lumps.
6. Temper the egg mixture
Slowly drizzle about 1 cup of the warm dairy mixture into the egg mixture, whisking constantly and without stopping. This raises the temperature of the eggs gradually and prevents scrambling. Continue adding the warm liquid in a thin stream, whisking the entire time, until all of the dairy mixture is incorporated. The process will take about 5 minutes.
7. Cook the pudding
Pour the combined mixture back into the saucepan. Return to medium-low heat. Cook, stirring constantly with a whisk or heatproof spatula, until the mixture thickens to a pudding consistency and reaches 165°F on an instant-read thermometer, about 5 to 8 minutes. The mixture should be noticeably thick, coating the back of a spoon.
8. Strain and combine with chocolate
Pour the hot pudding through the fine-mesh sieve set over the bowl of chocolate. The sieve will catch any small bits of cooked egg. Use a spatula to press the pudding through. Discard any solids left in the sieve. Whisk the hot pudding into the chocolate, butter, and vanilla until the chocolate is completely melted and the mixture is smooth and glossy. As the pudding cools, it will thicken further.
9. Assemble the pie
Remove the chilled crust from the freezer. Pour the warm pudding filling directly into the crust, spreading it evenly with a spatula. Press a piece of plastic wrap directly onto the surface of the pudding (touching it) to prevent a skin from forming. Refrigerate the pie for at least 4 hours, or overnight, until the filling is firm to the touch.
10. Make the whipped cream topping
Just before serving, pour the remaining 1½ cups of heavy cream into the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl with a hand mixer). Add the powdered sugar and vanilla extract. Whip on medium-high speed until stiff peaks form: the cream should hold its shape when the whisk is lifted and not droop.
11. Finish and serve
Spread the whipped cream evenly over the chilled pudding layer. Remove the cream filling from the 4 reserved Oreo cookies and crumble the cookie halves over the whipped cream (discard the cream filling or use elsewhere). Slice with a sharp knife, wiping the blade clean between cuts. Serve immediately, keeping any leftover pie refrigerated.
Homemade Oreo Mud Pie
