Step 1

Using a food processor, blitz all of the Oreos to a fine crumb, and mix in the melted unsalted butter.

Step 2

Press this into the sides and base of a 20cm pie/flan tin (mine is 3cm deep). It might be easier to use your hands and fingers for this! (Make sure that the side parts are thick enough to hold once removed.) Refrigerate for now.

Step 3

Chop the chocolate up and melt both the milk and dark chocolate in a bowl over a double-boiler, or in a microwave on short bursts, until melted and smooth – leave to the side to cool slightly.

Step 4

Whip the double cream and the icing sugar up into soft peaks, I used an electric whisk as I’m lazy, but a hand whisk is easy enough if you want a work out – you don’t want to over whip the cream as it’ll curdle, so slightly sloppy thickness is good!

Step 5

Fold through the slightly cooled melted chocolates and the chopped up Oreos.

Step 6

Spread this mixture evenly into the crusted pie dish and leave to set for 3-4 hours, or overnight.

Step 7

Decorate the pie with some whipped cream, Oreos, some crushed Oreos, and some sprinkles – or whatever you fancy!! Enjoy!