Tiramisù Pie – The New York Times

What happens when you cross a tiramisù with a cream pie? You get this: a set sliceable dessert with all the flavors of tiramisù, but built into a crisp Oreo crust. To make the crust, whole Oreos are blitzed until finely ground, then mix with melted butter until it resembles damp sand. You then press it into the base and sides of your tin and bake. Leave it to cool completely before brushing with a bit of melted chocolate. The egg whites are whipped separately until a stiff meringue and then folded through, which will give your filling, lightness and structure as it chills. Ladyfingers are dipped briefly in strong coffee, just long enough to soften without collapsing, and then layered all over the base in between the cream. For a really beautiful and elevated finish, I love chocolate curls on top of my cream pie.