Oreo Pie Crust:
24 whole Oreo cookies
1/4 cup melted unsalted butter
300 ml double cream
2 tsp caster sugar
A drop or two of natural peppermint essence
50 g butter, softened
200 g 70% cooking chocolate, broken into small pieces
50 ml whole milk
Crushed candy canes
In a medium-sized bowl or a food processor, add the Oreo cookies and blend until the texture of coarse meal or crumbs. Add the melted butter and blend until well combine.
Place the ground crumb mixture into a 23 cm pie dish and press onto the bottom and up the sides evenly. Try to make the crust even all around.
Refrigerate the crust for at least an hour before you add the filling. This will help prevent crumbling when you want to serve it.
Put the cream, sugar and peppermint essence in a pan and bring to the boil. Remove as soon as the mixture boils up. Off the heat, add the butter and chocolate. Stir until blended.
Leave to rest for 3 minutes, then stir in the milk. Keep stirring until it appears to shine. Pour into the pie crust and leave at room temperature for 2 hours to set.
Sprinkle over crushed candy cane and serve, perhaps with a dollop of thickened cream.
Credits: Jamie Oliver
Photo Credits: Steph