Chocolate Cream Piewith Oreo Crust

Preheat the oven to 350°F (350°F).

Place the Oreo cookies in a food processor and pulse until they become fine crumbs.

Add the melted butter to the crumbs and pulse until evenly combined.

Press the crumb‑butter mixture firmly into the bottom and up the sides of a 9‑inch pie dish to form an even crust.

Bake the crust for 8–10 minutes, then remove and let it cool completely on a wire rack.

In a large heat‑proof bowl, whisk together the eggs, granulated sugar, whole milk, and 1 cup heavy cream until smooth.

Set the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water (double boiler).

Whisk constantly and heat the custard until it reaches 167°F (167°F) and coats the back of a spoon.

Immediately pour the hot custard over the chopped chocolate in a separate bowl, stirring to melt the chocolate.

Let the mixture sit for 1–2 minutes, then whisk until the filling is smooth and glossy.

Stir in 1 tsp vanilla extract and 0.25 tsp salt.

Pour the chocolate filling into the cooled Oreo crust, smoothing the top.

Cover the surface with plastic wrap and refrigerate until fully set, at least 4 hours or overnight.

In a chilled bowl, whip 1 cup heavy cream with 2 tbsp sugar and 0.5 tsp vanilla extract until soft peaks form.

Spread or pipe the whipped cream over the set chocolate filling.

Drizzle caramel sauce over the whipped cream and sprinkle flaky sea salt to taste just before serving.