Instructions

• In a large bowl, combine (1) package Oreo cookie crumbs and 8 tablespoons unsalted butter, melted. Mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into a 9" pie plate, covering the bottom and up the sides. Place the crust in the freezer for 30 minutes.
• Put 16 ounces semi-sweet chocolate, finely chopped, into a large heatproof bowl and set it aside.
• In a small saucepan over medium heat, bring 2 and 1/4 cups heavy cream just to a low simmer (do not let it boil), then remove the pan from the heat.
• Pour the hot cream over the chopped chocolate. Let sit undisturbed for 1 minute, then whisk until the chocolate and cream are completely combined and smooth, about 1–2 minutes.
• Add 1/2 cup (1 stick) unsalted butter, at room temperature and cut into cubes, to the chocolate mixture. Stir with a spatula until the butter is fully melted and the ganache is smooth and glossy. Set the ganache aside to cool slightly (a few minutes) if it feels very hot.
• Remove the Oreo crust from the freezer. Carefully pour the chocolate ganache into the crust (it will come close to the top). Smooth the top if needed.
• Refrigerate the pie until the ganache is set, about 2 hours.
• While the pie chills, make the whipped cream: in a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat 1 and 1/2 cups heavy cream with 1/4 cup sifted confectioners’ sugar until soft peaks form.
• When ready to serve, spoon or dollop the whipped cream onto the center of the pie, slice, and serve immediately.