Chocolate Oreo Cream Pie

• 22 Oreo cookies, separated with filling removed
• 2 tbsp. sugar
• 2 - 1/2 oz. (5tbsp.) unsalted butter, melted

• 1/2 cup sugar
• 1/4 cup of cornstarch, sifted
• 2 tbsp. Hershey's unsweetened cocoa powder, sifted
• 1/8 tsp. kosher or fine-grained sea salt
• 2-1/2 cups milk (1%, 2% or whole)
• 3 extra-large egg yolks, at room temperature
• 4 oz. Hershey's Special Dark Chocolate, finely chopped
• 2tbsp. unsalted butter, melted
• 1tsp. pure vanilla extract

• 1 cup heavy whipping cream
• 1 tbsp. confectioners' sugar, sifted
• 1tsp. 1tsp. pure vanilla extract

1. Center a rack in the oven and preheat to 325ûF.
   
   
2. Place the cookies in the work bowl of a food processor fitted with a metal blade and pulse until finely ground, or crush them in plastic bag with a roller pin.
   
   
3. Transfer the crumbs to a large bowl. Add the sugar and butter and mix thoroughly. Press into the bottom and up the sides of a 9" round pie pan. Bake for 6 minutes. Remove from the oven and cool completely on a rack.
   
   
4. For the filling, place the sugar, cornstarch, cocoa powder and salt in a 3-qt. heavy saucepan. Stir to blend. Add the milk and cook over medium heat until smooth, 3 to 4 minutes.
   
   
5. In the small bowl, whisk the yolks. Add 1/2 cup of milk and blend well. Pour this mixture back into the saucepan and cook, stirring constantly, until thick and bubbling around edges of the pan. Remove the pan from heat and add the chocolate. Stir until smooth and completely melted. Add the butter and vanilla and bland well. Transfer to a large bowl and cool for 15 minutes, stirring often.
   
   
6. Pour the filling into the crust and spread out evenly. Chill while preparing the topping.
   
   
7. Whip the cream until frothy. Add the confectioners' sugar and vanilla and whip until cream holds soft peaks. Spread the cream evenly over the filling.
   
   
8. Chill the pie until ready to serve, no longer than 6 hours.