French Chocolate Silk Pie

Preheat oven to 350 F. Grease a 9-inch tart pan or spring form pan.

For the crust: Mix Oreo cookie crumbs and melted butter in a small bowl, until a moist yet crumbly mixture forms. Firmly press the mixture into the bottom and up the sides of the pan. Bake for 10 minutes. Remove pan from oven and let crust cool completely on a wire rack.

For the filling: Put sugar and eggs into a medium-sized heat-proof bowl. Set bowl over a pot of barely simmering water (make sure the bowl doesn’t touch the water). Keep whisking until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Stir the melted chocolate into the mixture until smooth. Remove from heat and set aside until completely cooled.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the cooled chocolate mixture and continue beating until fully combined.

In another bowl, beat the cream and vanilla until it holds firm peaks. Reserve about a half cup for garnish. Gently fold the remaining whipped cream into the chocolate mixture until incorporated and the mixture is light and fluffy.

Pour the mixture into the crust. Smooth the top with a spatula. Refrigerate the pie until set, at least 4 hours. Remove pie from pan, top with the reserved whipped cream and shaved chocolate. Serve.