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French Silk Pie

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Ingredients
  

For the Crust:

  • 24 Oreo cookies, regular-stuffed, keep filling intact
  • 3-½ tbsp. unsalted butter, melted

For the Filling:

  • 1-⅓ cups granulated sugar
  • 4 large eggs
  • 8 ounces bittersweet baking chocolate, melted
  • 2 tsp. vanilla extract
  • 10 tbsp. unsalted butter, at room temperature
  • 1-⅓ cups heavy cream, cold
  • 4 tsp. confectioners' sugar

For the Topping:

  • 1 cup heavy cream, cold
  • 2 tbsp. confectioners' sugar
  • 1 tsp. vanilla extract
  • Chocolate shavings or cocoa powder, for garnish, if desired

Instructions
 

To prepare the crust:

  • Pre-heat the oven to 350°F.
  • Spray a 9-inch deep pie dish with cooking spray.
  • Place the Oreo cookies in the bowl of a food processor and pulse until finely ground.
  • Transer the crumbs to a medium bowl; add melted butter and mix until completely combined.
  • Add in the melted butter and pulse until moistened.
  • Press the mixture into the bottom and up the sides of the prepared pie dish.
  • Place in the pre-heated oven and bake for 10 minutes, or until fragrant and set.
  • Remove from the oven, place on a wire rack and allow to cool completely.

To prepare the filling:

  • In a small saucepan, whisk together the granulated sugar and eggs.
  • Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon.
  • Remove from heat and stir in the melted chocolate and vanilla until smooth.
  • Set aside to cool to room temperature; stirring occasionally.
  • In a large bowl, using an electric mixer, on high speed, beat the butter until light and fluffy; about 2 to 3 minutes.
  • Gradually add in the cooled chocolate mixture and beat, on high speed,for 5 minutes, or until light and fluffy; set aside.
  • In a separate large bowl, use an electric mixer, on high speed, to beat the cream until it begins to thicken.
  • Add the confectioners' sugar and beat until stiff peaks form; fold into the chocolate mixture.
  • Pour the mixture into the prepared crust, smoothing evenly.
  • The pie will be tall with filling.
  • Chill for 6 hours.
  • At this point, the pie can be stored for up to 2 days ahead of time.

To make the topping:

  • In a large bowl, use an electric mixer, on high speed, to beat the cream, confectioners' sugar and vanilla, until stiff peaks form.
  • Remove pie from the refrigerator; top with whipped cream; garnish with chocolate shavings or dust with cocoa powder.