For the crust:

1. Preheat oven to 350 degrees F. Grease a 9 inch pie pan with non-stick spray.
   Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos.
2. Add the Oreo crumbs to a bowl and combine with the melted butter.
3. Pour the mixture into your pie pan and press into an even layer on the bottom and up the sides.
4. Bake crust for 8-10 minutes, then set aside to cool.

To make the filing:

1. Melt the chocolate according to the package instructions. Set aside.

2. In a saucepan, whisk together the eggs and 3/4 cup (155g) of sugar. Cook on medium-low heat, whisking constantly, until the mixture reaches 160°F.

3. Remove the pan from heat and stir in the melted chocolate and vanilla extract. Whisk together until well combined. Poor the mixture into another bowl to cool until just warmer than room temperature, about 20 minutes, stirring occasionally.

4. When the chocolate mixture has cooled, add the butter, remaining 1/2 cup (104g) of sugar and salt to a large mixing bowl and beat until light and fluffy, about 2 to 3 minutes.

5. Add the cooled chocolate mixture to the butter mixture a little bit at a time until it’s all added and well combined.

6. Beat the chocolate and butter mixture on high speed for 4 minutes, or until light and fluffy. Set aside.

7. Add the heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form.

8. Fold a little less than half of the whipped cream into the chocolate mixture, then add the remaining whipped cream and fold together until well combined.

9. Pour the filling into the prepared crust and smooth evenly. It’ll be tall. Chill until firm, 5-6 hours.

To make the topping:

1. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.

2. Spread the whipped cream on top of the pie and garnish with chocolate curls.

3. Refrigerate until ready to serve. Pie is best if eaten with 4-5 days.