“From http://www.laurenslatest.com”
6hrs 25mins

Ingredients Nutrition

  • 2 cups Oreo cookie crumbs
  • 6 tablespoons melted butter
  • 5 large egg yolks
  • 1 12 cups heavy cream
  • 3 tablespoons granulated sugar
  • 18 teaspoon salt
  • 1 12 teaspoons vanilla extract
  • 10 ounces semi-sweet chocolate chips (almost an entire regular sized package)
  • whipped cream (to garnish)


  1. Mix oreo crumbs and melted butter together until moist. Press into 9-inch pie plate. Refrigerate while making filling.
  2. Separate eggs. Lightly stir yolks and set aside.
  3. Heat cream in a double boiler over simmering water until scalded. Stir in sugar and salt until dissolved, about 2 minutes. Stream some hot cream into yolks to temper. Stir tempered egg yolks into double boiler with remaining cream. Cook over double boiler, whisking occasionally until it starts to thicken and coat spoon, about 8 minutes. Remove from heat and stir in vanilla and chocolate chips. Pour into prepared shell and cool to room temperature. Cover with plastic wrap directly on filling and refrigerate 4-6 hours to overnight until plastic wrap comes off clean and pie is completely set and chilled. Cut into pieces and serve with whipped cream.
  4. Recipe TIPS:.
  5. Your pie will NOT set if you do not thicken the cream and egg mixture long enough. If you are unsure whether or not the mixture is thick enough, continue cooking for another 5 minutes ensuring the water in your double boiler is at a simmer. This should continue to thicken the mixture. {Even if your pie doesn't set, it's still ridiculously delicious!}.

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