Chocolate Pudding Pie with Swiss Meringue & Oreo Crust

This is the only chocolate pie recipe you will ever need.

Crust:

• 22 Oreo cookies (regular or gluten free)
• 5 tablespoons butter, melted

1. Pre-heat oven to 350-F.
   Place the Oreo cookies in the bowl of a food processor, and pulse until finely ground (the finer the better).
2. Drizzle in the melted butter, and process until well-combined.
3. Pour mixture into pie plate, and press firmly into place using the back of a measuring cup.
4. Bake for 10 minutes. Remove from oven and allowed to cool completely.

Filling

Adapted from Ree Drummond

• 1/4 cup cornstarch
• 1 1/2 cups sugar (I use 1 1/4 cups)
• 1/4 teaspoon kosher salt 
• 3 cups whole milk 
• 4 large egg yolks, beaten 
• 6 1/2 ounces bittersweet chocolate, broken into pieces (I used Ghirardelli’s semisweet chocolate chips)
• 2 tablespoons butter 
• 2 teaspoons vanilla extract

Swiss Meringue:

Adapted from Ina Garten:

• 4 large egg whites
• 1 1/2 cups sugar 
• 2 teaspoons pure vanilla extract 
• 1/2 teaspoon cream of tartar 
• 1/2 teaspoon kosher salt 

Another version of Swiss Meringue from ATK:

• ⅓ cup (2⅓ ounces) granulated sugar
• ⅓ cup packed (2⅓ ounces) light brown sugar 
• 4 large egg whites 
• ¼ teaspoon cream of tartar 
• ⅛ teaspoon table salt

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1. Preheat the oven to 350-F.
2. For the crust: Pulse the graham crackers in a food processor or crush in a resealable plastic bag until they are fine crumbs. Add the crumbs to a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until set, about 4 minutes. Set aside and allow to cool completely.
3. For the filling: Stir together the cornstarch, sugar and salt in a large saucepan over medium heat. Pour in the milk and beaten egg yolks. Cook, stirring, until the mixture comes to a boil. Remove from the heat and stir in the chocolate, butter and vanilla. Pour the chocolate filling into the cooled shell until it’s filled to the brim. (You may have some left over.) Smooth the top of the pie, then gently press a piece of wax paper over the filling and chill until set, 3 to 4 hours. Store any leftover filling covered in the fridge for another use or snacking.
4. For the meringue: Place the egg whites and sugar in a heat-proof glass bowl set over a pan of simmering water. Whisk the mixture almost constantly, until it reaches 120-F on a candy thermometer, and the sugar has dissolved.
5. Pour mixture into the bowl of an electric mixer fitted with the whisk attachment. Add the vanilla, cream of tartar, and salt and beat on medium speed for one minute, then on high speed for 5 minutes, until the egg whites form stiff, glossy peaks.
6. Remove the chilled pie from the fridge and discard the wax paper. Spread the meringue over the top of the chilled pie, making sure to get it to the edges. With the back of a spoon, lightly press into the meringue, lifting the spoon away, to create peaks. Toast the meringue with a brulee torch to the desired color. Slice and serve.