For the crust:

• 20 (230 g) Oreo cookies
• 3 tablespoons unsalted butter, melted

For the filling:

• 1 1/3 cup (266 g) sugar
• 4 eggs
• 8 ounces (227 g) bittersweet chocolate chips, melted
• 10 tablespoons unsalted butter, at room temperature
• 1 1/3 cup heavy cream
• 4 teaspoons powdered sugar

For the topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla
• Dark chocolate shavings

1. Place the Oreo cookies into a food processor and pulse until finely ground.
2. Add the melted butter and pulse until just moistened.
3. Press into a greased 9 inch deep dish pie plate and up onto the sides.
4. Bake at 350 for 10 minutes or until the crust is set. Cool completely.
5. In a small saucepan, whisk together the sugar and eggs and cook over medium heat whisking constantly until the mixture reaches 160.
6. Stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
7. In a large bowl, use a hand mixer to beat the butter until light and fluffy, 2-3 minutes.
8. Gradually add in the chocolate mixture and beat on high until light and fluffy, 5 minutes.
9. In the bowl of a stand mixer, whisk the cream until it begins to thicken.
10. Add the powdered sugar and beat until stiff peaks form.
11. Fold in the chocolate mixture and pour into the pie crust. Refrigerate until completely chilled.
12. In the stand mixer, beat the heavy cream, powdered sugar and vanilla until stiff peaks form.
13. Top the pie with the whipped cream.
14. Garnish with the dark chocolate shavings.

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