Ingredients
Crust
20 Oreo cookies, crushed
4 tbsp Butter
Brownie Layer
4 tbsp butter, melted
1/2 cup neutral oil
2/3 cups sugar
2 large eggs
6 tbsp dutch-processed cocoa
1/3 cup flour flour
0.25 tsp Salt
2 tsp vanilla
Blackberry goo
1 cup blackberries
1 tbsp lemon zest
2 tbsp lemon juice
2-3 tbsp sugar
Chocolate cream
2 sheets gelatin
2/3 cup whole milk
3/4 cup milk chocolate, chopped
1 cup cold whipping cream
1/2 cup kumquats quartered and deseeded
Cream topping
2 cups whipping cream
4 tbsp sugar
1 tsp vanilla
Directions
– Crush oreos and combine with butter and salt, press into 9” deep dish pie pan. Bake 350F for 10 minutes
– Combine all brownie ingredients and pour into oreo crust and bake 20-25 minutes until center is just set. Let cool them dimple with handle of wooden spoon.
– Cook all blackberry goo ingredients until jammy, sieve out seeds and let cool. Pipe in goo into dimples in brownie layer
– Bloom gelatin in cold water. Bring milk to a boil and stir in gelatin off heat and add to chocolate. Whisk to combine. Immersion blend in cream until homogenous. Pour over brownie layer, chill 6 hours.
– Whip cream, sugar, vanilla until stiff peaks. Pipe in decorative design on top of pie and serve.