Preheat oven to 350 F. Place Oreos in a zip lock bag and smash until crushed into fine crumbs or use a food processor. Mix Oreos and melted butter in a bowl until well combined. Add half of the crumb mixture to each pie pan. Press into the bottom and sides evenly.

Bake for 8 minutes or until hardened. Let cool before filling.

Add the cream to the bowl of an electric mixer. Whip on medium-high speed until stiff peaks form. Transfer to a small bowl and refrigerate.

Combine the eggs, sugar, and water in a heatproof bowl set over a saucepan of simmering water (the water should not touch the bowl). With a hand mixer on medium speed, beat until the egg mixture is thickened and reads 160˚ F on an instant-read thermometer, about 7-10 minutes. (If you don’t have an instant-read thermometer I recommend just having it over the heat for 10 minutes and you are good to go.) Remove the bowl from the heat and continue to beat until the egg mixture is fluffy and cooled to room temperature, about 6-8 minutes.

Add the melted chocolate and the vanilla to the cooled egg mixture and beat until well blended. Beat in the butter 1 tablespoon at a time until well combined. Using a spatula, gently fold in the chilled whipped cream until no streaks remain. Transfer the filling to the two Oreo crusts. Refrigerate until set, at least 3 hours.

Chill the bowl and metal whisk or beaters in the freezer for about 15 minutes. (This is not required but recommended.) Pour the heavy whipping cream in the chilled bowl. Whisk until soft peaks form. Add in the powdered sugar and vanilla extract. Continue whisking until stiff peaks form, be careful not to over mix.

Before serving pies, evenly spread out whipped cream on top or pipe on. Garnish with chocolate curls if desired or sprinkle on cocoa powder.