No-Bake Chocolate Cream Pie

For the Oreo Cookie Crust:

1. In a large bowl combine Oreo cookie crumbs and melted butter, mix well to combine. Press the crust into a 9" pie plate, pressing it in the middle and up the sides. Place crust in the freezer for 30 minutes.

For the Chocolate Ganache Filling:

1. Add chopped chocolate to a large heatproof bowl; set aside.
2. In a small saucepan over medium-heat, bring the cream to a low simmer then remove from heat. Pour the warm cream on top of the chopped chocolate and set aside for 1 minute. Using a whisk, stir the chocolate and cream together, whisking until the the melted chocolate and cream are completely combined; about 2 minutes.
3. Add in the butter and use a spatula to stir until the butter is completely melted. The mixture should be smooth and glossy. Set aside until needed.

For the Whipped Cream Topping:

1. In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the heavy cream and confectioners' sugar until soft peaks are formed.

Assembly:

1. Remove the Oreo cookie crust from the freezer.
2. Carefully pour the chocolate ganache inside the crust. The crust will be 90% full!
3. Very carefully, place the chocolate pie in the fridge to set; about 2 hours.
4. When ready to serve, dollop the whipped cream in the center of the pie and top with chocolate shavings, if desired.
5. Slice and serve at once!