Chocolate Truffle Pie

Oreo Crust:
20 oreos
1/4 cup butter
 
Truffle filling:
2/3 cup heavy cream
6 ounces bittersweet choc chips

Whipped Chocolate filling:
6 ounces bittersweet choc chips
1 ½ cups heavy cream
½ tsp vanilla

Whipped Cream Topping:
1 cup heavy cream
¼ cup powdered sugar

For the Oreo crust, take the cream out of the oreos and puree the cookies. melt 1/4 cup butter and stir into the oreos. Press into pie tin and refrigerate.

For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared pie crust. Freeze for 20 minutes.

Meanwhile, for the whipped chocolate filling, in a double boiler or microwave set on low power, heat the 6 ounces chocolate chips with ½ cup of the cream until the chocolate is melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight. Just before serving, for the topping, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add powdered sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Optional: Garnish with chocolate pieces/shavings. Serve immediately.