Add Oreos to the bowl of your food processor and pulse until pulverized.
Drizzle in melted butter and pulse a few times to combine.
Transfer cookie mixture to pie dish and press into a thin layer. You can use measuring cup or glass to help press into a uniform layer. Chill pie crust in freezer until ready to fill.
For the Filling
In a medium pot add 1 1/2 cups milk, cream, sugar, and salt. Whisk together and place over medium heat. Cook while stirring until simmering. then remove from heat.
Whisk yolks together in a large bowl and set aside. In a small bowl mix 1/2 cup of milk with corn starch and whisk into yolks.
Whisk the hot milk mixture into the yolks, then pour the mixture back into the pot.
Place pot on medium heat and whisk continuously until it comes to a boil. Reduce to medium-lot and whisk for another 2-3 minutes before removing from heat.
Add chopped chocolate and vanilla, and stir until melted.
Pour filling into your chilled crust. Smooth top with a spatula and place in fridge to chill while you make the ganache.
In a medium bowl melt the chocolate and cream in a few 20 second bursts in the microwave at 50% power. Stir together and then pour over the pie filling and smooth. Place pie in refrigerator to chill for at least 3 hours.
Before serving mix the whipped cream, sugar and vanilla in a stand mixer until thick soft peaks form.
Spoon whipping cream over pie and shave some chocolate over the top.
Mixing in 1/2 cup of melted chocolate to the pie crust mixture before spreading it out will make it a bit more cohesive after chilling.
This pie does very well in the fridge especially if you save the whipped cream for just before serving. Pie will last about 4 days in the fridge and 2 months if frozen.
Lighten the pie up just a bit by substituting the cream for milk.
1/2 tsp of espresso powder really brings out the chocolate flavor but can be skipped if desired.
To make chocolate curls just pass your chocolate near a flame and use a vegetable peeler or knife to get those nice little curls.