• OREO CRUST
• Crush the Oreos into fine crumbs using a food processor or place them in a zip-top bag and crush with a rolling pin or the bottom of a glass.
• In a medium bowl, stir the crumbs together with melted butter until well combined. (If there are any big chunks of Oreos, break them down into crumbs.)
• Press the mixture evenly into the bottom and up the sides of a pie or tart pan. (8 or 9-inch one)
• Bake at 350°F for 8 minutes, then remove from the oven and let it cool completely before adding the filling.

PISTACHIO CREAM/KATAIFI LAYER

• While the crust is cooling, toast the Kataifi. Melt butter in a large skillet over medium heat, then add kataifi. Cook, stirring often, until golden brown and crispy (about 10 minutes). Set aside to cool.
• In a bowl, mix the pistachio cream, tahini, and salt until smooth. Stir in the toasted and cooled katafi.
• Spoon the mixture evenly over the crust to form a smooth layer.

CHOCOLATE GANACHE

• Place the 6 ounces of chocolate chips in a heatproof glass bowl. In a small saucepan, bring 1/2 cup of heavy whipping cream to a rolling simmer over medium-high heat. Pour the hot cream over the chocolate chips and let it sit for about 4 minutes. Then stir gently until the mixture is completely smooth and glossy.
• Pour the ganache over the pistachio/kataifi layer and either freeze for 30 minutes to chill and set, or cover and refrigerate for at least an hour, until you’re ready to serve. Store tightly covered in the refrigerator for up to 5 days.
• DECORATIVE PISTACHIO LINES
• Fill a squeeze bottle or piping bag with the pistachio cream. Drizzle thin lines across the pie (see picture in post), then use a toothpick to drag up and down through the lines, creating a beautiful swirl pattern.