1 pkg Oreo cookies
4 tbsp butter, melted
½ tsp kosher salt
½ cup milk
1 ½ cup mini marshmallows
1 8 oz bar milk chocolate, broken into pieces
1 cup heavy whipping cream
Preheat oven to 350º
Add 24 Oreos to a food processor and process to fine crumbs.
Add the melted butter and salt to the crumbs and blend with a fork until the crumbs are evenly moistened.
Place the crumbs into a 9” pie plate and press into the bottom and up the sides with the back of a spoon.
Bake for 10-12 minutes, remove from oven to cool.
In a medium saucepan, over low heat, melt the chocolate and marshmallows with the milk until melted and blended; stirring occasionally.
Refrigerate for about 20 minutes or the chocolate has thickened.
Beat the cream in a medium COLD bowl with an electric mixer until soft peaks form.
Fold the refrigerated chocolate mixture into the cream until well blended and pour into the cooled pie crust.
Refrigerate uncovered for at least 8 hours.
Garnish with whipped cream and chocolate shavings.