Easy French Silk Pie with Oreo Crust: A Decadent, No-Bake Dessert

In a food processor, crush the Oreo cookies into fine crumbs. If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin.
Mix the crushed cookies with the melted butter in a medium bowl until the mixture resembles wet sand.
Press the mixture into the bottom and up the sides of a 9-inch pie dish, forming a crust. Use the back of a spoon to compact it.
Refrigerate the crust for at least 30 minutes to set while you prepare the filling.
Prepare the Chocolate Filling:

In a microwave-safe bowl, heat the chopped semi-sweet chocolate and heavy cream in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth. Let it cool to room temperature.
In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy.
Add the cooled chocolate mixture, vanilla extract, and salt, and continue beating until fully incorporated.
Add the eggs one at a time, beating well after each addition. Beat for an additional 5 minutes until the filling is smooth, light, and fluffy.
Assemble the Pie:

Spoon the chocolate filling into the chilled Oreo crust, spreading it out evenly with a spatula.
Smooth the top and refrigerate the pie for at least 4 hours, or overnight, to allow the filling to firm up.
Serve:

Before serving, top the pie with whipped cream for a light, airy finish. You can pipe the whipped cream on the edges or spread it evenly across the top.
For an extra touch, garnish with chocolate shavings or mini Oreo cookie crumbs. Serve chilled.
Serving and Storage Tips: