Instructions

1. Preheat oven to 350 degrees.
2. Crush Oreos to crumbs in a food processor. Mix with melted butter until it makes a moist sand mixture. Press firmly into the bottom and edges of a pie tin. Bake for 8-10 minutes.
3. Meanwhile, make the pie filling. Combine the sugar, pudding mix, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.
4. Add the melted butter and paddle for 2 to 3 minutes until all the dry ingredients are moist.
5. Add the heavy cream and vanilla and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.
6. Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogeneous. Mix on low speed until it is.
7. Pour the filling into the baked pie crust and spread it out evenly, smoothing the top.
8. Bake at 350 degrees for 15 minutes. Then open the oven door and reduce your temperature to 325F. When your oven reaches that temperature, close the door and bake the pie for another 5 minutes. It should be a little jiggly in the very center of the pie but not on the edges. If it’s still too jiggly, leave them in for an additional 5 minutes.
9. Take the pie out of the oven and transfer to a cooking rack. Then freeze your pie for at least 3 hours or overnight. This is what gives you that dense center. Transfer to the refrigerator to thaw for at least 1 hour before serving. Serve cold.
10. Dust with powdered sugar.