Preheat oven to 350 degrees. Spray a 9" pie plate with non-stick spray.
In the bowl of a food processor, pulse Oreo's until finely ground.
Dump into a large bowl, and mix with butter and salt.
Press the Oreo mixture into the bottom and sides prepared pie plate.
Bake for 10 minutes.
Remove from oven and let cool completely on a wire baking rack.
In a microwave safe bowl, melt chocolate in 30 second increments.
In a small pot, over medium-low heat, whisk together sugar, eggs and vanilla. Whisk constantly, until the mixture reaches 160 degrees and coats the back of a spoon.
Remove from heat and stir in melted chocolate until smooth. Let cool until just warm, stirring occasionally.
In the bowl of a stand mixer, beat butter until light and fluffy - about 3 minutes.
With mixer on low, slowly add in cooled chocolate mixture. Increase to high speed and beat for 5 minutes. Set chocolate mixture aside.
In a clean, cool/cold bowl, beat cream until it starts to thicken - about 1 minute. Add powdered sugar, and beat until stiff peaks form.
*Make sure to use a cool/cold bowl or the cream will melt and make butter. If using the same bowl that you made the chocolate mixture in, run cold water in the bowl after cleaning. Be sure to dry completely before making whipped cream.*
Gently fold whipped cream into cooled chocolate mixture.
Pour mixture over cooled Oreo crust, using an offset spatula or the back of a spoon to smooth out. The filling will be higher than the pie plate.
Place in the fridge and let chill for 6 hours, or overnight.
Use a vegetable peeler, and "peel" a dark chocolate bar to make shavings.
In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat cream, powdered sugar and vanilla on high speed until stiff peaks form. Top pie with whipped cream, and smooth out with the back of a spoon.
Top with chocolate shavings.
Ingredients
Directions
Preheat oven to 350 degrees. Spray a 9" pie plate with non-stick spray.
In the bowl of a food processor, pulse Oreo's until finely ground.
Dump into a large bowl, and mix with butter and salt.
Press the Oreo mixture into the bottom and sides prepared pie plate.
Bake for 10 minutes.
Remove from oven and let cool completely on a wire baking rack.
In a microwave safe bowl, melt chocolate in 30 second increments.
In a small pot, over medium-low heat, whisk together sugar, eggs and vanilla. Whisk constantly, until the mixture reaches 160 degrees and coats the back of a spoon.
Remove from heat and stir in melted chocolate until smooth. Let cool until just warm, stirring occasionally.
In the bowl of a stand mixer, beat butter until light and fluffy - about 3 minutes.
With mixer on low, slowly add in cooled chocolate mixture. Increase to high speed and beat for 5 minutes. Set chocolate mixture aside.
In a clean, cool/cold bowl, beat cream until it starts to thicken - about 1 minute. Add powdered sugar, and beat until stiff peaks form.
*Make sure to use a cool/cold bowl or the cream will melt and make butter. If using the same bowl that you made the chocolate mixture in, run cold water in the bowl after cleaning. Be sure to dry completely before making whipped cream.*
Gently fold whipped cream into cooled chocolate mixture.
Pour mixture over cooled Oreo crust, using an offset spatula or the back of a spoon to smooth out. The filling will be higher than the pie plate.
Place in the fridge and let chill for 6 hours, or overnight.
Use a vegetable peeler, and "peel" a dark chocolate bar to make shavings.
In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat cream, powdered sugar and vanilla on high speed until stiff peaks form. Top pie with whipped cream, and smooth out with the back of a spoon.
Top with chocolate shavings.
