Directions

1. Preheat oven to 350°.
2. For the crust – You can use a store-bought pie crust, but I prefer making my own. Crush the Oreos, and pour the melted butter onto the Oreos and mix well. Press into a pie pan, or a springform pan. If using spring-form pan, only go up part of the way. Bake for 10 minutes – Set aside to cool.
3. For the pie filling – Combine the sugar, cornstarch, cocoa powder, salt, and eggs. Slowly add the milk and begin heating over medium-high heat. Cook, whisking constantly until mixture is thick and bubbly. This typically takes 12 to 15 minutes. Remove from heat and add the vanilla stir well. Pour into cooked piecrust and smooth the top out. You may have more filling than will fit in your pie plate, no worries just eat the excess.
4. Place in the refrigerator for a couple of hours to chill. I like the served with Cool Whip, but you could also make a meringue for the top. If you put this in a springform pan use a thin sharp knife to loosen the edges all the way around – then open the outer ring before cutting.