Ingredients
Yield: one 9-inch pie, 8 generous servings
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 4+ hours or overnight, for setting up
Crust:
20 Oreo cookies, finely crushed (I use chocolate-filled Oreos rather than white-filled, and regular rather than Double-Stuffed)
3 tablespoons unsalted butter, melted
Filling:
6 ounces dark chocolate, at least 72%, melted (unsweetened baker's chocolate may be substituted)
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups ultrafine sugar, also called ultrafine or baker's sugar (using granulated sugar could result in graininess; use at your discretion)
1 teaspoon vanilla extract
1/2 teaspoon instant espresso granules, optional but recommended
pinch salt, optional and to taste
4 large eggs, at room temperature
Topping:
8 ounces whipped topping (thawed and stirred well, lite okay) or 2 cups freshly whipped cream
3 to 4 ounces dark chocolate (72% or higher) roughly chopped, for sprinkling
Preparation
