Nutella Cream Pie

Obviously I need to practice  my food photography skills.  I promise this baby is worth it no matter how bad that picture is.

Most Nutella pie recipes are variations of the standard peanut butter icebox pie.  It's a great pie of course, but sometimes it's nice to do something a little different.  A cream pie is more rich than an ice box pie.  The thickening agents are egg yolks and cornstarch instead of Cool Whip and cream cheese.  It's a creamier pie with a smooth, silky texture.

Start with an Oreo crust.  Crush 16 Oreos either by hand (or rolling pin) or with a food processor.  Stir in 2T melted butter.   Press into a 9" pie plate and bake at 350 degrees until the crust is set and you can smell the cookies.  This will take between 10 and 15 minutes.  Let cool on a wire rack.

For the filling:
in a medium sized pan combine:
2 1/2 c half and half (or 3/4 c heavy cream and 1 3/4 cups milk)
2 T sugar
pinch of salt

cook until simmering stirring occasionally.  While the milk and sugar cook, whisk together in a medium sized bowl:
6 egg yolks.  Yes, I said six.
1/4 c cornstarch
2T sugar

When the milk simmers carefully pour a small stream of milk into the yolk mixture while you quickly whisk.  Continue pouring until you've added half the milk to the eggs.  Then pour the egg/milk liquid back into the pan with the rest of the milk.  Continue cooking over medium heat until it becomes thick and a few bubbles burst on the surface, about 30 seconds.  Remove from heat.

Stir in one at a time until smooth:
6T butter, chopped into smallish pieces (1/2" cubes if you feel like being precise.)
1 oz unsweetened chocolate
3/4 c Nutella
2t vanilla

Pour into the pie crust and smooth out.  Lay a piece of plastic wrap directly on the pie filling and put the pie in the fridge to cool for several hours.  Serve with whipped cream on top.

I do suggest you cut this pie into at least 12 pieces.  And then really, really enjoy yours.  It's awesome.