• Preheat the oven to 350 degrees. Prepare a 7x11 baking dish by spraying with non-stick cooking spray.

Oreo Crust

• Place Oreos into a food processor and blend until crushed and there are no big pieces. Transfer to a medium mixing bowl and add in melted butter. Mix until well combined.
• Add the crust mixture into the prepared dish and press the crust firmly into the dish using the back of a measuring cup.
• Bake the crust in the oven for 10-12 minutes.
• Remove crust from oven and let cool completely.

Chocolate Cream Filling

• Using a hand mixer, whip heavy cream until stiff peaks form and then cover bowl and place in refrigerator to chill while preparing filling.
• In a large glass bowl, whisk together eggs, sugar, and water.
• Place the bowl over a medium saucepan that is filled with 1-2 inches of lightly simmering water, making sure that the water is not touching the bottom of a glass bowl. Use a hand mixer to beat egg mixture on low-medium speed until thickened, about 10-12 minutes.
• Remove bowl from heat and continue to beat egg mixture with hand mixer until thick, fluffy, and cooled (about 8-10 minutes).
• Add cooled, melted chocolate and vanilla to egg mixture and beat until well mixed.
• Beat in butter pieces until completely incorporated.
• Fold in chilled whipped cream until fully combined and no streaks of whipped cream are visible.
• Pour filling onto Oreo crust, place in refrigerator and chill for at least 3 hours but ideally, overnight.

Homemade Whipped Cream

• Once pie bars have chilled, make whipped cream topping by beating heavy cream, sugar, and vanilla with a hand mixer until fully combined and stiff peaks form.
• Using a piping bag or gallon size ziplock baggie, pipe whipped cream over the entire pie and top with Oreo halves and chocolate shavings.