In a food processor, pulse the Oreos until fine crumbs form.

Add the melted salted butter and salt, pulse until combined.

Transfer the mixture to a 9-inch pie dish and press into the bottoms and sides.

Break the bittersweet chocolate into pieces and melt in the microwave in 20-second intervals, stirring until fully melted. Set aside.

In a separate bowl, beat 1 1/4 cups of heavy cream and 1/4 cup powdered sugar until stiff peaks form, then chill.

In a saucepan over medium heat, whisk the granulated sugar and eggs until the mixture reaches 160°F.

Remove from heat and stir in the melted chocolate.

In a stand mixer, cream the unsalted butter and vanilla bean paste for 3 minutes.

Slowly add the cooled chocolate mixture while mixing on low, then beat for an additional 5 minutes on medium-high.

Fold the chilled whipped cream into the chocolate mixture.

Pour the filling into the prepared crust and refrigerate for at least 6 hours or overnight.

Whip the remaining 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract until soft peaks form.

Spread the whipped cream over the pie and top with chocolate curls before serving.