Chocolate Meringue Pie with Oreo Truffle Crust

• Crust:

1. Chop the chocolate into small pieces and melt using a double boiler or microwave on medium power, stopping to stir every 40 seconds until smooth. Let it cool at room temperature.
2. Using a food processor or blender, grind the Oreos (with filling) into fine crumbs.
3. In a medium bowl, combine the Oreo crumbs, heavy cream, melted chocolate, and butter. Stir with a spatula until well combined.
4. Grease with vegetable oil a 9-inch round cake pan (with removable bottom). Spread the Oreo mixture on the bottom and up the sides (about 1.5-inch or 3,8cm). Refrigerate the crust for 10-15 minutes, so it can firm up a bit and become moldable.
5. Using a spoon, smooth the bottom and sides into an even layer. Refrigerate for 30-40 minutes or until firm.

• Filling:

1. Cut the chocolate into small pieces. Set aside.
2. In a medium bowl, combine the condensed milk, heavy cream, egg yolks, and cocoa powder. Whisk.
3. Using a sieve, filter this mixture into a pan to avoid lumps. Add butter and stir continuously over medium heat for 6-8 minutes or until it forms a thick cream.
4. Turn off the heat and add the chocolate. Stir until the chocolate is completely melted.
5. Spread the hot filling over the Oreo crust. Chill for about 1 hour.

• Swiss Meringue:

1. In a clean bowl, combine the egg whites and sugar. Set over a saucepan with steaming water on medium heat, stirring continuously for 5-7 minutes or until the mixture is smooth and without any sugar grains.
2. Using an electric mixer fitted with a whisk attachment, whip the egg whites at medium-high speed for about 8-10 minutes, or until glossy peaks form. Use immediately.

• Assembly and decoration:

1. Spread the meringue over the filling.
2. Microwave the milk chocolate at medium power, stopping to stir every 30 seconds until melted.
3. Add the milk and stir until smooth and shiny.
4. Drizzle over the top of the pie and decorate with chocolate shavings.

Refrigerate for 6 hours or overnight, until the filling is firm.
Unmold and serve.

Store the pie in an airtight container in the fridge for up to 5 days.

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