Ingredients

The following ingredients have 4 Servings
  • 1 box ((14.3-ounces) Oreos)
  • 1 stick ((8 tablespoons) melted butter)
  • 1 stick ((8 tablespoons) butter, cut into pieces)
  • 2 ounces unsweetened chocolate (, chopped (I used 1-square Baker's unsweetened chocolate))
  • 2 tablespoons all-purpose flour
  • pinch of salt
  • 1-1/4 cups sugar
  • 2 tablespoons corn syrup
  • 2 tablespoons pure vanilla extract
  • 3 eggs
  • 1 cup heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon sugar
  • Chocolate shavings

Instruction

  • Preheat oven to 375.
  • Combine Oreos and melted butter in a food processor; process until finely ground. For a nicely combined and finely ground texture, it takes about 3 minutes in my food processor.
  • Place the crumbs in a 9-inch springform pan; shape the crust into an even layer on the bottom of the pan and press it about 1-1/2 inches up the sides.
  • Bake for 10 minutes, or until set.
  • Set aside.
  • In the meantime, prepare the filling.
  • Combine butter and chocolate in a medium saucepan; melt over medium heat, stirring constantly until butter is melted.
  • Remove from heat.
  • Stir in flour and salt; continue to stir until smooth.
  • Add sugar, corn syrup, and vanilla; stir until combined.
  • Add eggs, one at a time, and stir until smooth.
  • Pour chocolate mixture into previously prepared crust.
  • Bake at 375-degrees for 30 minutes, or until chocolate filling is set and the top is cracked.
  • Remove from oven and let completely cool; about 2 hours.
  • Meanwhile prepare the whipped cream by combining whipping cream, vanilla, and sugar in a mixing bowl.
  • Cover with cling wrap and chill in the refrigerator for 30 minutes.
  • When chilled, with electric mixer on high, beat the mixture until stiff peaks form.
  • Spread the whipped cream on top of the pie.
  • Garnish with chocolate shavings.
  • Serve.