Directions

Combine crushed Oreos with melted butter.

Press into the pie plate and set aside.

Using a double boiler method, place chocolate chips into a glass bowl along with ¾ cup heavy cream.  Place the bowl over the top of a saucepan of boiling water.  Make sure the bowl does not touch the water.  Melt the chocolate stirring constantly.  Remove from heat and set aside to cool to room temperature.

In a separate bowl, beat the heavy cream along with ¾ cup confectioners sugar until it is of whipped cream consistency.

Fold in the cooled chocolate mixture.

Pour mixture into crust.

Beat the remaining heavy cream with ½ cup confectioners sugar until fluffy.

Spread on top of pie filling.  Garnish with shaved chocolate.

Refrigerate for at least 4 hours before serving.