Ingredients

For the filling:
• 4 oz. bittersweet or semisweet chocolate
• 1 cup salted butter, softened
• 1 1/2 cups sugar
• 1 tsp. vanilla
• 4 eggs, room temperature
• 3 cups whipped cream
• 1 chocolate bar to shave or crush on the top

For pie crust:
• 24 Oreo cookies
• 4 Tbs. melted butter

Instructions

• Heat chocolate in microwave-safe bowl in 20-second intervals, stirring between until chocolate is completely melted. Let cool for about 10 minutes until it is room temperature.
• Make pie shell by pulsing the Oreo cookies in a blender (filling too) until fine crumbs. Add melted butter and press into a 9-inch pie plate. Set aside.
• Cream together butter and sugar. Gradually add the melted, cooled chocolate. Beat on medium-low speed with a mixer until combined. Add vanilla and beat until combined.
• Add one egg and beat for 5 minutes on medium speed. Repeat, adding each egg one by one and beating for 5 minutes after each egg.
• Pour the filling into the Oreo crust and spread evenly. Refrigerate for at least 2 hours before serving.
• Top with desired amount of whipped cream and garnish with chocolate shavings. (This uses raw eggs. Consume at your own risk.)