The World’s Best Chocolate Silk Pie

• Cream butter in a mixing bowl. If using a stand mixer, use a paddle attachment to cream the butter and sugar, then switch to a whisk attachment to add the remaining ingredients.
• Gradually beat in the sugar with an electric mixer until light colored and well blended ( about 3 minutes).
• Stir in the thoroughly cooled chocolate, and vanilla extract.
• Add two eggs, beating 5 minutes on medium speed, then add the remaining two eggs, beat for 5 additional minutes.
• Using a spatula, scrape the chocolate filling into a cooled, baked pie shell.
• Refrigerate at least 4 hours before serving.
• Garnish with fresh whipped cream, chocolate curls if desired.

For Pie Crust:

• Cut shortening into flour and salt in medium size bowl, until the mixture resembles small pieces the size of peas. Add cold water all at once. Mix with a fork until dough starts to form into a ball, do not over mix. Add additional flour to the dough just until the dough is not sticky. Sprinkle flour out onto a flat surface. Roll the dough out and place in a 9 inch pie plate. Lightly press into the corners of the plate. Crimp the edges. Using a fork, pierce the sides and bottom of the pie dough. Refrigerate crust for 30 minutes. Meanwhile, place oven rack on bottom third of oven and turn oven to 500 degrees.
• Bake for 8-10 minutes or until golden. Let cool completely before cooling.

For Oreo Crust:

• Preheat oven to 375 degrees
• In the bowl of a food processor or blender, process the graham crackers and Oreos to make crumbs.
• In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but it will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Bake the crust for 15 minutes.
• Remove the crust from the oven and let cool completely before filling.