Chocolate Silk Pie

Preheat the oven to 350 degrees F. Place 25 Oreo cookies in a food processor or blender and pulse until the cookies turn to a fine crumb.
Transfer the Oreo crumbs to a large mixing bowl and mix in 5 tablespoons unsalted butter, melted, and a pinch of salt.
Press the Oreo mixture into the bottom of a 9-inch pie pan, making sure to bring the crust up the sides of the pie pan.
Bake the crust about 10 minutes for it to set. Remove from the oven and cool completely on a wire rack.

Prepare a double boiler by filling a pot with 2 to 3 inches of water and a glass or metal bowl over the pot.
Bring the water up to a simmer and add 4 large eggs and 1 1/3 cups sugar into the bowl, constantly whisking the mixture until it reaches 150 degrees F. Take the bowl off of the pot and set it aside.
Place 8 ounces bittersweet chocolate, chopped and 10 tablespoons butter in another heat-safe bowl.
Place the bowl over the simmering pot of water and stir until the chocolate is completely melted.
Remove the bowl from the heat and whisk the egg mixture into the melted chocolate. Cover the bowl with plastic wrap and place it in the refrigerator for 30 to 45 minutes to allow the mixture to cool.
Place the chocolate mixture into the mixer bowl. With the whisk attachment, start the mixer on low speed for one to two minutes until the chocolate mixture begins to thicken, and slowly increase the speed to medium-high speed. Continue to whip the mixture until it becomes light and fluffy, about 4-5 minutes.
In another mixing bowl, whip 1 ½ cups heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract to medium peaks.
Fold half of the whipped cream into the whipped chocolate mixture. Fill the cooled pie crust with the chocolate mixture and spread it in an even layer. Place the pie in the refrigerator for at least 4 hours, preferably overnight.
Top the pie with the remaining whipped cream and garnish with chocolate curls.