Instructions

Candied Cocoa Nibs

1. Preheat the oven to 350°F.
2. Combine the sugar, water and vanilla bean in a small saucepan. Bring the sugar syrup to a boil. Add the nibs all at once and return to a boil. Lower the heat to medium and simmer for 10 minutes. Remove from the heat and let steep for 10 minutes.
3. Using a slotted spoon to drain excess syrup, scoop the nibs onto a parchment lined baking sheet. Bake until bubbly and deeply caramelized, about 20 minutes (see note). Cool completely, break into bits and store in an air-tight container

Make the Crust

1. Run the Oreo cookies in a food processor or blender to make the crumbs. Toss the flour with the cookie crumbs. Toss the butter with the cookie crumbs to form a loose dough. Line a 9" pie plate with the cookie crumbs, pressing the dough to form a crust.
2. Bake the crust for 10 minutes. While the crust is still warm, sprinkle 1/2 of the bittersweet choc into the bottom of the shell. Allow the chocolate to melt and then gently spread it across the bottom and sides of the pie shell.
3. Cool until the chocolate is set, move the crust to the freezer while you prep the filling.
4. Put the remaining dark, the milk and the white chocolate into three separate mixing bowls

Pastry Cream

1. Combine milk with half of the sugar, salt, and vanilla. Heat over medium high until scalding hot. While the milk heats up, whisk together the eggs, yolks, remaining sugar and corn starch. When the milk is scalding hot, whisk it into the egg mixture.
2. Return the mixture to the pot and cook over medium low, stirring constantly, until it begins to thicken and just begins to bubble. Remove from the heat immediately and strain back into the bowl used for the eggs. Add the butter and optional rum to the hot custard and whisk to melt the butter.
3. Divide the warm cream evenly between the 3 bowls of chocolate. Gently stir the dark chocolate cream until the chocolate is all melted. Scoop the dark chocolate cream into the chilled pie shell and smooth to an even layer. Place in the freezer for 10 minutes.
4. Meanwhile, stir the milk chocolate cream to melt the chocolate. Remove the pie from the freezer and spread the milk chocolate cream into the shell, being careful not the mix it into the dark cream. Repeat cooling and then add the white chocolate cream to the top in the same manner.
5. Refrigerate the assembled pie for at least 3 hours or until thoroughly chilled and set.
6. Whip the cream with the confectioner's sugar and rum (or vanilla). Spread the cream onto the chilled filling. Sprinkle with the optional candied cocoa nibs or with chocolate curls or sprinkles.