Preheat the oven to 350°F. Mix together the cookie crumbs, melted butter, sugar and salt until combined. Then press into a 9-inch pie dish with a measuring cups. Bake for 10 minutes. Set aside to cool completely.
To make filling:
Once the pie crust has cooled, you can start the filling. In a large mixing bowl, whip the butter and sugar until fluffy, about 3-4 minutes. Then add in the cooled melted chocolate and mix until combined. Add ONE egg and then beat for 3-4 minutes on medium speed. Scrape down the sides and add the next egg and beat for additional 3 minutes. Repeat with last egg. Add vanilla and mix until combined.
Spread filling evenly onto pie crust. Cover with saran wrap and place in the refrigerator for at least 4 hours, or overnight.
To make whipped topping:
Make the whipped cream topping just before serving. Place medium-large sized mixing bowl and the beaters into the freezer for 10-20 minutes. Then pour the cream, sugar and vanilla into the chilled bowl. Beat on low until the ingredients are mixed together, then beat on high until a peak forms (about 2 minutes). Spread onto the chilled pie.
Garnish with chocolate shavings if desired. Slice and serve!
*Since you’re using raw eggs in this recipe, use the freshest eggs possible. You can use pasteurized eggs if this concerns you.*To make chocolate curls, use a potato peeler and shave off pieces of a chocolate bar.No-bake: Use a premade Oreo crust to make this an easy no-bake dessert.