Ingredients:

  • 24 Oreo cookies, finely crushed
  • 5 tbsp unsalted butter, melted
  • 8 oz semi-sweet chocolate (60% cacao), finely chopped
  • 0.5 cup heavy cream, for melting
  • 1.5 cups heavy whipping cream, chilled for mousse
  • 0.25 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt
  • 1 cup heavy whipping cream, cold for topping
  • 2 tbsp powdered sugar, for topping

Instructions:

  1. Combine crushed Oreo cookies with 5 tbsp melted butter until the texture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie plate.
  2. Bake the crust at 350°F (175°C) for 8–10 minutes to set. Remove from oven and allow to cool completely before filling.
  3. Place 8 oz chopped semi-sweet chocolate in a heat-proof glass bowl. Heat 1/2 cup heavy cream until it just begins to simmer, then pour over the chocolate. Let sit for 2 minutes, then whisk until a smooth ganache forms. Cool to room temperature.
  4. In a chilled bowl, beat 1.5 cups heavy cream, 1/4 cup powdered sugar, vanilla, and salt until stiff peaks form.
  5. Whisk 1/3 of the whipped cream into the cooled chocolate ganache to lighten the density. Gently fold in the remaining whipped cream with a silicone spatula until no white streaks remain.
  6. Spread the mousse into the prepared crust. Chill in the refrigerator for at least 4 hours until the center is firm to the touch.
  7. Before serving, whip the final 1 cup of heavy cream with 2 tbsp powdered sugar until stiff. Top the pie with the cream and optional chocolate shavings.