Mint Chocolate Cream Pie

Preheat the oven to 350°F.

Grind the chocolate wafers in a food processor until you have medium-fine crumbs. Add the crumbs to a bowl and stir in the butter, sugar, and salt, mixing until the crumbs are like wet sand and the mixture clumps together when pressed in your fist. Press the crumbs into a 9-inch pie dish and tamp down with the bottom of a measuring cup.

Bake for 10 to 12 minutes until the crust looks and feels dry to the touch, and your kitchen smells like Oreos. Cool on a rack while you make the filling.

Whisk the egg yolks, sugar, cocoa, and cornstarch together in a medium saucepan to make a smooth paste. (Add a splash of milk if it’s too dry to mix; the idea is just to get these ingredients thoroughly mixed together before adding the rest of the milk and cream.)

Whisk in the milk and cream. Heat the mixture over medium heat, whisking constantly, until the pudding thickens enough to leave visible tracks from the whisk. This could take anywhere from 10 to 20 minutes depending on your stovetop. Don't be tempted to turn up the heat because the pudding can easily start to curdle.

Remove from the heat and stir in the butter, extract, and salt. Place a strainer over a bowl, and use a spatula to gently press the pudding through to catch any bits of egg that might have curdled.

Spread the pudding into the crust. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming.

Chill the pie for at least 6 hours to set or overnight. When ready to serve, top with whipped cream and chopped peppermint bark.