Crust Instructions:

Cup of Yum
1. Preheat oven to 350 degrees F
2. Spray a 9 inch deep pie dish with pan spray.
3. Place whole oreos in a food processor and pulse until the oreos are fine cookie crumbs.
4. Add in the melted butter into the food processor and pulse a few times until oreos and butter are well combined.
5. Place mixture in the pie dish and press into the bottom and up the sides.
6. Bake for 10 minutes, then cool completely on a wire rack.

Filling:

1. In a medium saucepan, whisk sugar and eggs together. Cook on medium-low heat, whisking constantly, until mixture coats the back of a metal spoon.
2. Melt bittersweet chocolate (in a glass bowl) in the microwave at 30 second intervals mixing between until melted. Be sure not to overheat chocolate. Chocolate is still melting when you are mixing.
3. Once the sugar and eggs mixture is cooked, add melted chocolate into the mixture. Add in vanilla and mix until smooth. Cool to warm stirring often.
4. While the chocolate is cooling, using a mixer, beat the butter until light and fluffy (about 3 minutes). Gradually add in the cooled chocolate while mixing with the mixer. Beat on high speed for 5 minutes or until light and fluffy.
5. In a clean bowl, beat the whipping cream with your mixer until it starts to thicken. Add in powdered sugar and beat until stiff peaks form.
6. Fold in whipping cream mixture to the chocolate mixture. Make sure it is mixed well.
7. Pour mixture evenly into the pie dish. Refrigerate pie for at least 6 hours or overnight.

Topping:

1. Beat together whipping cream, powdered sugar and vanilla with an electric mixer on high until stiff peaks form.
2. Place on top of pie mixture filling.
3. Top with chocolate shavings if desired.