Double Chocolate Cream Pie with Swiss Meringue

Ingredients:

For the Chocolate Cream Pie:

• 8-oz package Classic Creme Cookies (Oreos)
• 4 tbsp Melted Butter
• 1/2 cup Granulated Cane Sugar
• 1/4 cup Cornstarch
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 tsp Fine Sea Salt
• 2 cups Whole Milk
• 1 cup Heavy Cream
• 3 oz Dark Chocolate (chopped)
• 3 oz Milk Chocolate (chopped)
• 2 tbsp Butter (cubed)
• 2 tsp Vanilla Bean Paste
• 2 tsp Espresso Powder (optional)

For the Swiss Meringue:

• 4 large Egg Whites (room temperature)
• 1 cup Granulated Cane Sugar
• Pinch of Salt
• 1/4 cup Melted Butter
• 2 tsp Vanilla Extract

---

Instructions:

For the Chocolate Cream Pie:

1. Prepare the Crust:

   • Preheat your oven to 350°F and butter an 8-9” pie dish.
   • In a food processor, pulse the Oreos until they become fine crumbs. Add the melted butter and pulse 2-3 more times until everything is well combined.
   • Press the crumb mixture evenly into the bottom and up along the edges of the buttered pie dish.
   • Bake the crust for 8-10 minutes. If any parts of the crust puff up, use the back of a spoon to press them down.
   • Turn off the oven once done.

2. Make the Chocolate Filling:

   • In a large saucepan, combine the granulated sugar, cornstarch, cocoa powder, and salt. Whisk to combine.
   • Place the saucepan over medium heat and gradually add the whole milk and heavy cream while whisking continuously.
   • Keep whisking for about 8-10 minutes until the mixture begins to bubble.
   • Remove from heat and stir in the chopped dark and milk chocolate, followed by the cubed butter, vanilla bean paste, and optional espresso powder.
   • Pour the mixture into the cooled crust, smoothing out the top with the back of a spoon.
   • Let the pie cool at room temperature for 15-20 minutes, then transfer it to the fridge to cool completely for 1 hour or overnight.

For the Swiss Meringue:

1. Prepare the Meringue:

   • (TIP: Make the Swiss meringue close to serving time for the best texture.)
   • Fill a small saucepan with 2" of water and bring it to a boil over medium-high heat.
   • In the bowl of a stand mixer, add the egg whites and granulated sugar. Place the bowl over the saucepan, ensuring the bowl doesn’t touch the water.
   • Whisk continuously for about 5-6 minutes, until the sugar has dissolved.
   • Remove the bowl from the heat and place it back into the stand mixer. Beat on high speed for about 6-8 minutes, or until stiff peaks form.
   • Fold in the melted butter, vanilla extract, and a pinch of salt.

2. Assemble and Serve:

   • Once the pie has cooled and set in the fridge, spoon the Swiss meringue on top of the pie.
   • Serve and enjoy your delicious Chocolate Cream Pie with a fluffy Swiss meringue topping!

---

This Chocolate Cream Pie with Swiss Meringue is rich, decadent, and sure to be a hit with everyone! Enjoy!