Ingredients
- 3 tablespoons unsalted butter melted
- 20 chocolate sandwich cookies such as Oreos, finely ground
- 1 1/3 cups granulated sugar
- 4 large eggs at room temperature
- 8 ounces unsweetened dark chocolate melted and cooled
- 1 1/2 teaspoons vanilla extract
- 10 tablespoons unsalted butter at room temperature
- 1 1/4 cups heavy cream cold
- 1 1/2 tablespoons powdered sugar
- 1 cup heavy cream cold (for topping)
- 2 1/2 tablespoons powdered sugar for topping
- 3/4 teaspoon vanilla extract for topping
- Chocolate shavings or cocoa powder optional, for garnish
Instructions
- Preheat your oven to 350°F. Add the melted butter to the cookie crumbs and blend until just combined. Press the mixture evenly into the bottom and a bit up the sides of a greased 9-inch pie dish.
- Bake for about 10 minutes until the crust is set and fragrant. Remove and let cool completely on a wire rack.
- In a small saucepan, whisk together the granulated sugar and eggs over medium-low heat while stirring constantly until the mixture reaches 160°F (check with a digital thermometer).
- Remove from heat. Stir in the melted dark chocolate and vanilla extract until smooth. Set aside to cool to room temperature, which could take 1 hour or more.
- In a separate bowl, beat the room-temperature butter until light and fluffy, about 2-3 minutes. Gradually incorporate the cooled chocolate mixture by beating on medium-high speed until the mixture becomes light and airy.
- In another bowl, whip the cold heavy cream with powdered sugar until stiff peaks form, then gently fold it into the chocolate mixture. Pour the filling into the cooled crust, smoothing the top with an offset spatula, and refrigerate until fully set, at least 4-6 hours .
- For the topping: In a clean bowl whip the remaining 1 cup of cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream on top of the chilled pie. Garnish with chocolate shavings or a light dusting of cocoa powder, if desired. Serve chilled.
