Ingredient

Crust

• 25 Oreo cookies

• ¼ cup unsalted butter, melted

Brownie Layer

• ¼ cup unsalted butter, cubed

• 2 ounces bittersweet chocolate, chopped

• 2 large eggs

• ⅓ cup granulated sugar

• 2 tablespoons unsweetened cocoa powder

• ½ teaspoon vanilla extract

• ⅛ teaspoon salt

• 2 tablespoons all‑purpose flour

Pudding Layer

• 1½ cups whole milk

• ¾ cup granulated sugar

• 2 tablespoons cornstarch

• ¼ teaspoon salt

• 2 large egg yolks

• 3½ ounces bittersweet chocolate, finely chopped

• 2 tablespoons unsalted butter, cubed

• 1 teaspoon vanilla extract

Topping

• 1½ cups heavy cream (360mL)

• 3 tablespoons granulated sugar

• Garnish: chocolate shavings, chopped pecans, or cookie crumbs

Direction

Crust

1. Preheat

• Heat oven to 350°F.

2. Crush the Cookies

• Pulse Oreo cookies in a food processor until finely ground.

• Or place them in a heavy zip‑top bag and crush with a rolling pin until sandy and fine.

3. Mix the Crust

• Stir together cookie crumbs and melted butter until fully moistened.

4. Press the Crust

• Firmly press the mixture into the bottom and up the sides of a 9‑inch deep pie plate.

• Bake for 10 minutes.

• Let cool while preparing the brownie layer.

Brownie Layer

5. Melt Chocolate & Butter

• In a small microwave‑safe bowl, melt butter and bittersweet chocolate in 30‑second intervals, stirring each time, until smooth (about 2 minutes total).

6. Whisk Wet Ingredients

• In a medium bowl, whisk eggs and sugar until combined (about 30 seconds).

• Whisk in the melted chocolate mixture, cocoa powder, vanilla, and salt.

7. Add Flour

• Stir in the flour with a spatula until just combined.

8. Bake the Brownie Layer

• Pour the brownie batter into the cooled crust.

• Bake until puffed and set, about 20 minutes.

• Cool completely on a wire rack.

Pudding Layer

9. Prep the Yolks

• Once the brownie layer is cooled, whisk the egg yolks in a small heat‑proof bowl to loosen. Set aside.

10. Cook the Base

• In a medium saucepan, whisk together sugar, cornstarch, and salt.

• Slowly whisk in the milk.

• Cook over medium‑high heat, whisking frequently, until thickened (about 5 minutes).

11. Temper the Yolks

• Slowly whisk about ½ cup of the hot milk mixture into the yolks.

• Whisk the yolk mixture back into the saucepan.

12. Finish the Pudding

• Cook over medium heat, stirring constantly, until thickened and bubbly (2–3 minutes).

• Remove from heat and stir in chopped chocolate, butter, and vanilla until melted and smooth.

13. Layer & Chill

• Pour the pudding over the brownie layer.

• Cool at room temperature for 20 minutes.

• Refrigerate uncovered for at least 4 hours or overnight.

Topping

14. Whip the Cream

• When ready to serve, beat heavy cream and sugar with an electric mixer on high until soft peaks form (about 2 minutes).

15. Finish the Pie

• Spread whipped cream over the chilled pie.

• Garnish with chocolate shavings, pecans, or cookie crumbs.

• Slice and serve.

Nutrition -

(Per Serving)

Calories: 510kcal Carbohydrates: 51g Protein: 6g Fat: 33g Saturated Fat: 18g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Trans Fat: 0.4g Cholesterol: 125mg Sodium: 206mg Potassium: 239mg Fiber: 2g Sugar: 38g Vitamin A: 874IU Vitamin C: 0.2mg Calcium: 83mg Iron: 4mg