To Make the Chocolate Cookie Crust:

1. Preheat oven to 350 degrees.

2. To a food processor add in your Oreos and melted butter. Pulse that until fine crumbs. To a 9-inch deep dish pie dish, evenly press the mixture into the bottom and up the sides. Bake the crust for 10 minutes or until set. Let that cool completely.

To Make the Chocolate Filling:

1. In a small saucepan whisk together the white sugar and eggs. Cook that over medium-low heat whisking constantly, until it reaches 160 degrees F. Remove mixture from heat and stir in the vanilla extract and melted chocolate. Whisk that until smooth.

2. In a very large bowl, whip up the softened butter until light and creamy. Pour in the cooled chocolate mixture and beat that until combined.

3. In a separate bowl, beat together the heavy cream with powdered sugar until stiff peaks form. Fold the cream into the chocolate mixture until fully combined and smooth.

4. Pour the mixture into the pie dish evenly smoothing it out. Chill for at least six hours or overnight.

To Make the Whipped Cream Topping:

1. Once the pie is fully chilled, make the whipped cream topping. In a large bowl whip up your heavy cream along with powdered sugar and vanilla extract. Beat that until stiff peaks.

2. Top your chilled pie with whipped cream and optional chocolate curls.

3. Enjoy!