FOR THE OREO CRUST

1. Preheat the oven to 365 degrees.
2. Stir the crushed Oreo crumbs together with the melted butter. Press the mixture firmly and evenly into a 9-inch pie pan. Bake for 10 minutes, and set aside to cool.

FOR THE CHOCOLATE FILLING

1. In a heavy-bottomed saucepan, combine the sugar, cornstarch and salt. Whisk gently until completely combined.
2. Whisk the milk and egg yolks together in a small bowl. Slowly pour the milk/egg mixture into the saucepan, and whisk until the mixture becomes smooth. Cook the smooth mixture over medium-high heat, continue to whisk frequently, until the mixture starts bubbling and has thickened slightly, around 6-8 minutes. Immediately reduce heat to low, and allow the mixture to simmer – whisk constantly until the mixture is thick, around 1-2 minutes. Remove from heat.
3. Immediately stir in the chopped chocolate, butter, and vanilla extract until combined.
4. Carefully pour the chocolate filling into the prepared chocolate crust, and smooth the top (a palette knife is ideal for this, but really a spatula will do just fine). Cover with a piece of clingfilm directly over the surface, and chill in the refrigerator for at least 8 hours, ideally overnight.

FOR THE TOPPING

1. In a large mixing bowl, mix the whipping cream using an electric mixer on a medium-low speed until the whisk begins to leave tracks in the cream, around 1-2 minutes.
2. Add sugar and continue mixing until the whipped cream forms silky peaks with a medium stiffness. (Be careful not to overdo it! You’ll lose the silkiness if you do.)
3. Spread the whipped cream over the filling (don’t cover the chocolate filling completely though. Chocolate is pretty <3). Sprinkle with grated chocolate. Refrigerate for at least 3 hours. Serve with a smile!