Instructions

Candied Cocoa Nibs

1. Preheat the oven to 325°F convection or 350°F regular
2. Combine the sugar, water and vanilla bean in a small saucepan.
3. Bring the sugar syrup to a boil
4. Add the nibs all at once and return to a boil
5. Lower the heat to medium and simmer for 10 minutes
6. Remove from the heat and let steep for 10 minutes
7. Using a slotted spoon to drain excess syrup, scoop the nibs onto a parchment lined baking sheet
8. Bake until bubbly and deeply caramelized, about 20 minutes (see notes)
9. 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.
2. Toss the flour with the cookie crumbs
3. Toss the butter with the cookie crumbs to form a loose dough
4. Line a 9" pie plate with the cookie crumbs, pressing the dough to form a crust.
5. Refrigerate until firm
6. Bake the crust at 325°F convection or 350°F regular for 10 minutes
7. While the crust is still warm, sprinkle 1/2 of the bittersweet choc into the bottom of the shell
8. Allow the chocolate to melt and then spread it across the bottom and sides of the pie shell
9. Cool until the chocolate is set, move the crust to the freezer while you prep the filling
10. 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.
2. Heat over medium high until scalding hot.
3. While the milk heats up, whisk together the eggs, yolks, remaining sugar and corn starch.
4. When the milk is scalding hot, whisk it into the egg mixture
5. Return the mixture to the pot and cook over medium low, stirring constantly, until it begins to thicken and just begins to bubble.
6. Remove from the heat immediately and strain back into the bowl used for the eggs
7. Add the butter and optional rum to the hot custard and whisk to melt the butter
8. Scoop 1 cup of the warm cream into each of the 3 bowls of chocolate
9. If there's any remaining cream divide it among the three bowls
10. Gently stir the dark chocolate cream until the chocolate is all melted
11. Scoop the dark chocolate cream into the chilled pie shell and smooth to an even layer
12. Place in the freezer for 10 minutes
13. Meanwhile, stir the milk chocolate cream to melt the chocolate.
14. 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
15. Repeat cooling and then add the white chocolate cream to the top
16. Refrigerate the assembled pie for at least 3 hours or until thoroughly chilled and set
17. Whip the cream with the confectioner's sugar and rum (or vanilla)
18. Spread the cream onto the chilled filling
19. Sprinkle with the optional candied cocoa nibs or with chocolate curls or sprinkles.