• Mix the cookie crumbs and butter. Press into a greased 9-inch pie plate and bake at 350F for 8 minutes. Let cool completely.
• Combine the sugar, cornstarch, cocoa powder and salt in a bowl. Whisk in ½ cup of the half & half and 4 egg yolks. Heat the remaining half & half in a 2 quart saucepan until it just starts to simmer. Gradually add hot half & half to egg mixture, whisking until combined, then pour it all back into the saucepan.
• Set saucepan back over medium heat and whisk constantly until mixture boils and thickens. After it thickens, continue whisking at a gentle boil and stirring for about a minute.
• Remove from heat and stir in the chocolate and butter. Allow some of the steam to escape, then stir in the vanilla. Let cool for about 30 minutes at room temperature, then scrape into your Oreo crust. Cover with wax paper or plastic wrap to prevent a skin from forming and chill for at least 6 hours or overnight.

Coffee Flavored Whipped Cream

• Whip the cream in a food processor or in a mixing bowl with an electric mixer. When soft peaks start to form, add the espresso powder and cinnamon and gradually add the sugar. Beat until peaks are stiff, then flavor with the vanilla. Spread over the pie.
• Whip and sweeten some more cream to use as a garnish. If you just want to make a ring around the edge, you can whip just ¾ cup of cream and sweeten. Flavor with a bit of vanilla.
• Garnish sides with more sweetened whipped cream or whipped topping (you can pipe it out or dollop. Crumble Oreos over the top or arrange them decoratively.