Preparation Steps

• Preheat oven to 350°F. Grease a 9-inch pie pan with non-stick spray. Crush Oreos into fine crumbs using a food processor or blender, leaving the filling inside.
• Combine Oreo crumbs with melted butter. Press mixture evenly into the bottom and sides of the pie pan.
• Bake crust for 8-10 minutes, then set aside to cool completely.
• Melt the semi-sweet chocolate according to package instructions and set aside.
• In a saucepan, whisk eggs with 0.75 cup sugar. Cook over medium-low heat, whisking constantly, until the mixture reaches 160°F.
• Remove from heat and stir in melted chocolate and vanilla extract. Whisk until smooth. Transfer to another bowl and cool until just above room temperature (~20 minutes), stirring occasionally.
• In a large bowl, beat 1 cup room temperature butter with remaining 0.5 cup sugar and salt until light and fluffy, about 2-3 minutes.
• Gradually add cooled chocolate mixture to the butter mixture and combine well.
• Beat chocolate and butter mixture on high speed for 4 minutes until light and fluffy. Set aside.
• Whip 1 cup heavy cream with 3 tablespoons powdered sugar until stiff peaks form.
• Fold just under half of the whipped cream into the chocolate mixture. Then fold in the remaining whipped cream until fully combined.
• Pour filling into the prepared crust and smooth evenly. Chill for 5-6 hours or until firm.
• For the topping, whip 1 cup heavy cream with 0.25 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
• Spread whipped cream topping evenly on the chilled pie and garnish with chocolate curls.
• Refrigerate pie until ready to serve. Best consumed within 4-5 days.