Chocolate Cream Pie Squares with Oreo Crust

Let me tell you about the day my life forever changed.

It started with a seething cauldron of sin. Chocolate and cream and such churned into the most decadent creamy cocoa-y yum that has ever gone between Oreos and real whipped whipping cream.

And there was enough of it to feed all the dudes who ate bread and fish that day in that Bible story. Almost. 

But for real, 20 people ate it at the lake on a Saturday, I shipped off slices to my parents' house and my brother's house, and then I divvied up like eight servings when there ended up being a viewing of super-interesting documentary Searching for Sugarman (check it out, fellow documentary-nerdy friends/anyone who likes music) at my house the next night. 

And then I ate a final solitary piece all by my lonesome one night.

My not-so-pretty photos just don't do it justice.

And now dessert-obsessed me is struggling to brainstorm any other confection to make for people because all I can think of is this, the most perfect way to eat chocolate in summertime. Ever.

Every time I try to think of something new, all that comes to mind is the way the rich fudgy chocolate cream is cut by creamy whipped cream and held together by a buttery-chocolate crisp crust. Ohmygoodness.

Chocolate Cream Pie Squares with Oreo Crust
*If you want chocolate pie for a normal-sized crowd (like 10 people or fewer), just follow Saveur's recipe and sub in Oreos for the chocolate wafers. My recipe doubles the original in one giant rectangular pan.

1 package Oreos, crushed, plus more for topping

3/4 cup butter, melted, plus 16 Tbsp. butter, cut into cubes

7 cups half-and-half
1 1/3 cup plus 4 Tbsp. sugar, divided
1⁄2 cup cornstarch
18 egg yolks
18 oz. semisweet chocolate chips
4 oz. unsweetened chocolate, chopped
5 tsp. vanilla extract
4 cups heavy cream

Put Oreos in a food processor and chop until finely ground. Stir together with melted butter. Press into bottom of a large baking pan. Bake at 375 degrees for 15 minutes. Removed and let cool.

Heat half-and-half in a large. saucepan over medium-high heat until it just begins to simmer; remove pan from heat. In a large bowl, whisk together 1 1⁄3 cup sugar and cornstarch; add egg yolks and whisk until smooth. Drizzle half-and-half into egg yolk mixture, whisking constantly, until smooth. Return mixture to saucepan; heat over medium heat.

Cook, stirring often, until bubbles rise to the surface and mixture is very thick, 3–4 minutes. Remove pan from heat and add remaining butter and chocolates in small batches, whisking until smooth; stir in 3 Tbsp. vanilla.

Cover with plastic wrap, pressing plastic onto surface; refrigerate until set, about 4 hours.

Remove plastic wrap from chocolate filling and, using a rubber spatula, stir mixture until smooth. Spoon mixture into reserved crust.

In a large bowl, whisk heavy cream, remaining sugar, and 2 Tbsp. vanilla with until stiff peaks form; spread on top of filling. Crush extra Oreos in a Ziploc bag with a large spoon or instrument of your liking. Keep refrigerated until ready to serve.