Preheat oven to 350 degrees F. Generously grease a 9 inch spring form pan with 2-3/4 inch sides.
In a medium bowl, mix together crushed cookies and softened butter. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
Combine 1 cup cream, chocolate, vanilla extract and salt in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. (Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract and salt in processor bowl.
Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.) Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust. Chill pie at least 6 hours before serving.
Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip.
Ingredients:
