Preheat oven to 350°F (175°C).Pulse the Oreos in a food processor until fine crumbs form. Stir in the melted butter until combined. Press firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8 minutes, then set aside to cool completely. In a medium bowl over a pot of simmering water (double boiler), whisk the sugar and eggs together constantly until the mixture reaches 160°F (71°C) and the sugar dissolves. Whisk in the melted chocolate until smooth. Remove from heat and cool to room temperature.
In a large bowl, beat the softened butter with an electric mixer on medium-high for 3 minutes until pale and fluffy. Add the cooled chocolate-egg mixture and 1 teaspoon vanilla. Beat on high speed for 5 full minutes until the filling is light, glossy, and completely smooth without any grit.
Pour the filling into the cooled Oreo crust and smooth the top. Cover tightly with plastic wrap and refrigerate for at least 4 hours (preferably overnight) until fully set.
Whip the cold heavy cream, powdered sugar, and 1 tsp vanilla until medium-firm peaks form. Spread or pipe onto the chilled pie
Hold a room-temperature chocolate bar in your hand. Draw a Y-peeler down the smooth edge of the bar using firm, steady pressure to create curls over the pie.
