Triple Chocolate Cream Pie

1 cup Oreo cookie crumbs (boxed, ready to use)
3 tablespoons sugar
1/4 cup unsalted butter, melted

1 1/2 cups half-and-half
4 large egg yolks
1 cup light brown sugar
2 tablespoons sugar
2 tablespoons all-purpose flour

1 1/2 tablespoons cornstarch
2 ounces unsweetened chocolate, coarsely chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract

1 1/2 cups heavy whipping cream
2 ounces white chocolate, coarsely chopped

White or dark chocolate shavings for garnish

Heat oven to 375 degrees.

For the crust: In a medium bowl, stir together the cookie crumbs, 3 tablespoons sugar and unsalted butter. Press crumbs firmly and evenly into 9-inch deep dish pie pan. Bake for 6 to 7 minutes. Cool.

For the filling: In a glass measure or bowl, stir together the half-and-half and egg yolks. Set aside.

In medium saucepan, stir together the brown sugar, sugar, flour and cornstarch. Slowly add liquid ingredients and whisk until smooth. Cook over medium heat stirring slowly and constantly until thickened and begins to boil. Cook additional 1 minute on low heat. If mixture becomes lumpy, quickly whisk smooth.

Remove from heat, stir in chocolate, butter and vanilla. Whisk until smooth. Pour into pie shell and cover with plastic wrap. Chill 3 hours or overnight before topping.

For the whipped topping: In medium saucepan, heat heavy cream just until boiling. Pour over chopped white chocolate in heat proof mixing bowl. Whisk until smooth. Cool at room temperature 1 hour, stirring frequently. Cover and chill 3 hours or overnight. When chilled, whip at medium high speed until thick and firm. Spread onto pie filling. Garnish if desired.

Serves 10.

Baker's hint: 1 cup granulated sugar can be substituted for the brown sugar.