Chocolate pie reminds me of a grandmother’s visit. You only see it in small towns nowadays; let’s face it, it’s not “gourmet,” but it could qualify as comfort food. It may have been our first experience with chocolate other than a candy bar. I did add some mint just to update it but kept it mostly classic. I hope you like it.

Crust:
8 ounces Oreo cookies, crushed (filling removed)
5 ounces butter
Filling:
1/4 cup corn starch
3/4 cup sugar
1 pinch salt
2 cups whole milk
8 ounces heavy cream
2 tablespoons melted butter
1 teaspoon mint extract
5 egg yolks
5 ounces dark chocolate
3 ounces milk chocolate
Topping:
1 1/2 cup whipping cream
2 teaspoons powdered sugar
1 teaspoon vanilla extract

Crust:
Mix cookie crumbs and butter until combined.
Press mixture in a 9-inch pie pan.

Filling:
Mix cornstarch, sugar, and salt in a large sauce pan.
Whisk together egg yolks, milk, and cream.
Add to sauce pan.
Heat stove burner to medium.
Cook mixture for 4 minutes, stirring occasionally; mixture will start to thicken.
When mixture starts to boil, let cook for 75 seconds, stirring constantly.
Whisk for another minute.
Remove from heat and add chocolate, mint extract, and butter until chocolate is melted.

Place in pie pan, top loosely, and refrigerate for 12 hours.

After it sets, it should be like a custard.

Whip cream and vanilla extract with 2 tablespoons of powdered sugar.

Top pie with whipped cream and slivered chocolate.

Serve.