Hard to beat the Bittersweet Chocolate, Crème Fraîche & Oreo Crust pie...

When my daughter and her boyfriend decided to drive down from Boston I went into overdrive for food. They had been sheltering in place and had not really left the 12-block radius around them since February. I did ask if they had any interest in eating out since Connecticut has been open for a while and eating and having a drink outside is now almost commonplace here but they weren’t quite ready to do that so I came up with some menus that would make it worth their trip down.

The one thing Emma requested, though, was my Bittersweet Chocolate Crème Fraîche, Oreo pie. We decided it would be a nice way to celebrate (a little belatedly) Calvin’s Birthday.

This recipe is based on a recipe I got from my friend Wendy years ago. The original pie has a chocolate wafer cookie crumb crust and was featured in Bon Appetit in January 2008. I switch out the rum from the original recipe and replace it with vanilla (that I brew myself - right now I’m using batches made in 2011!). I also make my own crème fraîche for the recipe. Not necessary but again, it’s just too easy for me to not make.

Over the years this has become a family classic. Bonus this time was getting to share it with Emma and Calvin.

Ingredients:

For the Crust

1 1/2 cups of crushed Oreos - I use about a row and 1/2 of a package of Oreos. I just throw them in my food processor and pulverize. Sometimes I’m looking for a thicker crust and use more but when you make it too thick it’s hard to cut through although I love the crust. Other times I use some extra (you would need to pulverize more than the row and a half) crushed crumbs on top of the pie along with the chocolate shaving

5 - 8 Tablespoons of melted Unsalted Butter - if you are using more than a 1 1/2 cups of crumbs you will need more butter. You are just looking for the crumbs to be moist enough that you can mold it into a pie plate.

2 ounces of Bittersweet Chocolate, finely chopped (I use Scharffen Berger Bittersweet Dark Chocolate - 70% Cacao)

Chocolate Pudding Filling

1/3 cup Sugar

1/3 cup Unsweetened Cocoa Powder

2 Tablespoons Cornstarch

1/8 Teaspoon Kosher Salt

1 3/4 cups Whole Milk - divided as directed

1/4 cup Heavy Cream

4 ounces Bittersweet Chocolate (again I use the Scharffen Berger 70%)

2 Teaspoons Vanilla extract (I use my homemade vanilla - you can find the recipe on this website)

Topping

1 cup chilled Crème Fraîche (you can either make it or use store bought - if you buy it, I like Vermont Creamery’s)

1 cup chilled Heavy Cream

1/4 cup Sugar

1 Teaspoon Vanilla extract

Crème Fraîche,

(If you want to make it…plan a day ahead to do this. Just combine equal parts Sour Cream and Heavy Cream, cover and let sit out overnight. Put in refrigerator in the am so it’s properly chilled.) While you don’t need more than a cup total, I always make more. It’s delicious.

Directions

Crust

Preheat oven to 350°F.

Pulverize Oreos in processor.

Add melted butter and mix until crumbs look moistened.

Press crumb mixture onto bottom and up sides (not rim) of pie dish.

Bake until crust begins to set and no longer looks moist, 10 - 12 minutes. If it puffs up, press down with a fork. Remove crust from oven, and then sprinkle chopped chocolate over bottom of crust. Let stand until chocolate softens, 1 to 2 minutes and then spread it over the bottom.

Chill crust until chocolate sets, about 30 minutes.

Filling

Combine sugar, cocoa, cornstarch, and salt heavy medium saucepan.

Over low heat, gradually add 1/3-cup milk, whisking until a smooth paste forms.

Whisk in remaining milk, then 1/4-cup cream. Using a whisk, wooden spoon or heatproof spatula, stir mixture over medium heat, scrapping the bottom and sides of the pan until the pudding thickens and starts to bubble at the edges, about 5 minutes. Add chocolate and stir until it is incorporated into the mix. Remove from heat and add vanilla. Pour into prepared crust.

Cool for an hour at room temperature, then cover with plastic wrap and chill for at least an hour. This can be made up to 2 days ahead of time. Keep refrigerated.

Topping

Using electric mixer, beat crème fraîche, heavy cream, sugar, and vanilla in medium bowl until stiff peaks form and mixture is thick enough to spread (do not over beat or mixture may curdle). Spread topping decoratively over top of pie, swirling to create peaks, if desired. DO AHEAD: Pie can be made 6 hours ahead. Cover with cake dome and refrigerate.

Sprinkle chocolate shavings either with or without extra Oreo crumbs on top of the pie.

Voila!

Enjoy!