Ingredients

For the crust

• 22 to 24 regular Oreo sandwich cookies, crushed

• 4 tablespoons melted butter

For the filling

• 1 ½ cup whole milk

• 1 cup heavy cream

• ½ cup sugar

• ⅓ cup cocoa powder

• 4 eggs

• 1 cup buttermilk

• 4 tablespoons cornstarch

• 3 tablespoons butter

• 1 tablespoon red food coloring

• 2 teaspoons vanilla extract

For the topping

• ½ cup heavy whipping cream

• 1 tablespoon sugar

• ½ teaspoon vanilla extract

Steps

For the crust

1. To make the Oreo cookie crust, crush 22 to 24 regular Oreo sandwich cookies into fine crumbs using either a food processor or placing the cookies in a plastic bag and manually breaking the cookies with a rolling pan

2. Then combine the crushed cookies with 4 tablespoons of melted butter until all the crumbs are moistened

3. Transfer the butter and crumbs into a 9 inch round pie dish, pressing down with the back of a spoon to pack the mixture all over the bottom and up the sides of the dish

4. Bake the pie crust in the oven at 350 degrees Fahrenheit for 10 to 12 minutes

5. Remove the pie crust from the oven and allow to cool completely

For the filling

6. To make the filling, combine 1 ½ cups of milk, 1 cup of heavy whipping cream, ½ cup of sugar, and ⅓ cup of cocoa powder in a large saucepan

7. Heat the mixture over medium-low to medium heat and stir to dissolve the sugar and cocoa powder

8. In a separate large bowl, whisk together 4 eggs, 1 cup of buttermilk, and 4 tablespoons of cornstarch

9. Then slowly and gradually pout in the heated chocolate mixture to the egg mixture while whisking constantly

10. Once fully combined, return the mixture to the saucepan and place over medium-low heat

11. Whisk the pudding constantly until it thickens, about 5 minutes

    1. Do not allow the mixture to boil

12. Add 2 tablespoons of butter, 2 teaspoons of vanilla extract, and red food coloring

13. Stir until smooth

14. Pour the pudding into the cooled pie crust, spreading smooth across the top

For the topping

15. To make the topping, add ½ cup of heavy whipping cream, 1 tablespoon of sugar, and ½ teaspoon of vanilla extract to a bowl

16. Use a handheld mixer to whip until the cream holds stiff peaks

17. Spread the whipped cream topping all over the top of the pie

18. Refrigerate the pie for at least 2 hours before serving

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