Chocolate pie receives a major facelift with the help of Oreos and Cocoa Puffs.
(1 stick) unsalted butter, melted, more for pie plate
Oreo cookies, broken into pieces
Cocoa Puffs cereal, divided
1 tablespoon sugar, divided
1 1/2 c.
large egg yolks
bittersweet chocolate, chopped
pure vanilla extract
ripe bananas, sliced
- Butter a deep-dish 9-inch pie plate. Pulse cookies and 3 1/2 cups cereal in a food processor until finely crushed, 8 to 10 times. Add melted butter and process until combined, 30 seconds. Firmly press mixture into prepared pie plate. Freeze 30 minutes.
- Whisk together cornstarch and 1/2 cup sugar in a medium saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until thickened, 6 to 8 minutes. Continue cooking, whisking constantly, 1 minute. Remove from heat. Whisk in chocolate until smooth. Whisk in vanilla and salt.
- Arrange banana slices in chilled crust. Top with warm filling. Cover with plastic wrap, pressing it directly on the surface of the pudding; chill at least 8 hours and up to 24 hours.
- Beat cream and remaining 1 tablespoon sugar on medium-high speed with an electric mixer until soft peaks form, 1 to 2 minutes. Top pie with whipped cream. Garnish with remaining 1/2 cup Cocoa Puffs.
Tools you'll need: Pie plate ($8, )