Step 1

Lightly grease a 9 inch pie dish with butter or a vegan baking stick. Set aside.

Step 2

In a microwave safe medium bowl, melt the butter or vegan baking stick in 20 seconds increments until completely melted.

Step 3

Place 28 of the sandwich cookies in a zip top bag and seal it shut.

Step 4

Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency.

Step 5

Pour the crushed cookies into the melted butter and stir with a spatula to combine.

Step 6

Pour the mixture into the lightly greased 9 inch pie dish and press into the bottom and up the sides. I find using the flat bottom of a measuring cup really works well.

Step 7

In a large bowl, whisk together the heavy cream, confectioners' sugar and salt until soft peaks form. Set aside.

Step 8

Heat the 1/3 cup of water in a heat safe glass measuring cup in the microwave until hot. I heat mine until I see some bubbling.

Step 9

While hot, carefully whisk in the cocoa powders and vanilla into the water. Set aside.

Step 10

Place the chocolate chips in a heat safe bowl. Microwave in 15 second increments, stirring after each time, until fully melted.

Step 11

Pour the cocoa powder water mixture into the melted chocolate chips and whisk to combine.If you notice the mixture getting too thick, microwave the entire thing in 10 second increments, whisking after each time, until smooth.

Step 12

Using a whisk, fold the chocolate mixture into the whipped cream and mix until there are no more white streaks.

Step 13

Using a spatula, spread the chocolate filling into the cold crust and refrigerate uncovered overnight or for at least 6 hours.

Step 14

Cut the slices right before serving and top each slice with half a chocolate sandwich cookie.