Ingredients
Units
Scale
Crust Ingredients:
- 25 Oreo cookies
- 4 Tbsp butter, melted
Custard Ingredients:
- 2/3 cup granulated sugar
- 1/3 cup cornstarch
- 2 Tbsp instant espresso powder
- 1/4 tsp salt
- 2 cups whole milk
- 4 egg yolks
- 2 Tbsp granulated sugar
- 2 tsp vanilla extract
Topping Ingredients:
- 2 1/2 cups heavy cream
- 3 Tbsp powdered sugar
Instructions
- Preheat the oven to 350 F/175 C. Make the crust by placing Oreos in a blender or food processor and blitzing until fine crumbs. Pour into a bowl, add the melted butter, and stir until combined into a wet sand-like mixture. Press the mixture into a 9-inch deep dish pie plate evenly on the bottom and sides. Bake for 8 minutes. Remove from oven and set aside to cool.
- Make the filling by tipping the sugar, cornstarch, espresso, salt, and milk into a medium saucepan. Whisk together and heat over medium-low heat. Allow the mixture to heat slowly.
- Combine the egg yolks and 2 tablespoons sugar together in a small bowl. Add about 1/2 cup of the heated milk mixture to the eggs to temper them (to avoid curdling). Pour the egg mixture into the saucepan, whisking constantly. Whisk as the mixture heats and starts to become thick. A spatula dragged across the bottom of the pan should leave a clear trail. It should take about 5 minutes. Remove from the heat and whisk in the vanilla extract.
- Now you have a choice to make. If you like your custard to be absolutely smooth with no lumps, press the custard through a fine mesh strainer into a medium bowl. Any lumps or small bits of cooked egg will be filtered out leaving you with a silky smooth custard. If those things do not bother you, skip straining but instead just transfer to a bowl.
- Cover with plastic wrap, pressing the wrap directly on top of the custard so that no skin forms. Place in the fridge and chill for 2 hours or overnight.
- Whip the heavy cream and powdered sugar together until medium-firm peaks happen. The volume will almost double and the mixture will look billowy with soft tips. It should take 3 to 4 minutes. Don’t overbeat or the cream will split and you will regret everything.
- Remove the custard from the fridge. Break it up with a spatula into smaller blobs. Add a heaping spoon of whipped cream and incorporate it into the custard. You can be slightly aggressive here because you want to loosen things up.
- Now, add about 1/2 of the whipped cream to the custard and this time fold in gently to avoid deflating the cream. Fold just until the mixture is the color of a vanilla latte. Tip the mixture into the prepared crust and lightly even it out.
- You have another choice to make: serve the pie as is with the whipped cream on the side or plop all the whipped cream on top like I did. It’s up to you.
- If you’re feeling fancy, dust with ground cinnamon, cocoa powder, or chocolate sprinkles just before serving.