-
1
Mix oreo crumbs and melted butter together until moist.
-
2
Press into 9-inch pie plate.
-
3
Refrigerate while making filling.
-
4
Separate eggs.
-
5
Lightly stir yolks and set aside.
-
6
Heat cream in a double boiler over simmering water until scalded.
-
7
Stir in sugar and salt until dissolved, about 2 minutes.
-
8
Stream some hot cream into yolks to temper.
-
9
Stir tempered egg yolks into double boiler with remaining cream.
-
10
Cook over double boiler, whisking occasionally until it starts to thicken and coat spoon, about 8 minutes.
-
11
Remove from heat and stir in vanilla and chocolate chips.
-
12
Pour into prepared shell and cool to room temperature.
-
13
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.
-
14
Cut into pieces and serve with whipped cream.
-
15
Recipe TIPS:.
-
16
Your pie will NOT set if you do not thicken the cream and egg mixture long enough.
-
17
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.
-
18
This should continue to thicken the mixture.
-
19
{Even if your pie doesn't set, it's still ridiculously delicious!
-
20
}.
