This dreamy chocolate cream pie with an outrageous Oreo cookie crust is good to the very last bite.
To make the crust, generously butter a 9 inch glass pie plate. In a large bowl, stir together the cookie crumbs and the melted butter. (You can crush the cookies in a food processor or blender.) Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate.
To make the filling, stir together the sugar, cornstarch and salt in a heavy saucepan. Gradually whisk in the egg yolks until well combined. Gradually stir in the milk. Cook the mixture over medium heat, whisking constantly, for about 10 minutes or until the mixture thickens and comes to a boil.
Remove the pan from the heat and mix in the vanilla and chocolates, whisking until smooth. Quickly pour the mixture through a fine strainer into the prepared pie crust. Cover the surface of the pie with a piece of plastic wrap to prevent a skin from forming. Cool at room temperature, then refrigerate for several hours or overnight. To create pudding parfaits, spoon alternating layers of the filling and the crushed cookies (without the butter) into stemmed glasses; top with whipped cream and a cookie. Either way, makes 8 servings.