Purchased Oreo crust (OR homemade: 1 1/2 c. Oreos--about 20--crushed in food
processor. Add 3T melted butter. Mix well and press into a greased 9” pie plate.
Bake at 350 degrees 10-15 minutes. Cool.)
Filling Mix 1 c. sugar, 1/3 c. cornstarch, pinch of salt and 1 t. instant espresso powder.
Gradually whisk in 3 slightly beaten egg yolks. Put on medium heat and gradually stir
in 1 c. cream and 2 c. milk. Bring to boil, whisking constantly. Cook and whisk until
mixture thickens. Remove from heat and whisk in 6 oz. semisweet chocolate mini
chips and 2 oz. unsweetened chocolate, chopped. Whisk until smooth. Pour into crust.
Topping Top with whipped cream OR a meringue: 3 egg whites and 1/4 t. cream of
tartar beaten to stiff peaks. Gradually add 6 T sugar and beat till stiff and glossy.
Spread over hot ﬁlling, sealing meringue to crust. Place on a baking sheet and bake at
350 degrees till golden. Rotate sheet and bake about 2 more minutes.
Cool at room temperature. Refrigerate after a few hours.