Double Chocolate Cream Pie

Preheat the oven to 350F.

Blitz the cookies in a food processor until they reach a fine crumb consistency.

Mix in the melted butter and then press the mixture into a 9" pie dish.

Press the crust into the bottom and sides of the pan, reaching as far up as possible.

Bake the crust for 10 minutes, then use the back of a spoon to press down any bits that may have puffed up while baking. Turn off the oven.

In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt.

Slowly pour in the milk and cream as you whisk.

Place the saucepan over medium heat. Whisk continuously until the mixture starts to bubble. Allow to bubble for 30 seconds as the pudding thickens. Remove from heat.

Off heat, whisk in the chopped chocolate followed by the butter and vanilla.

Pour the pudding into the crust. Cool at room temperature for 15 minutes, then chill in the fridge for 30 minutes uncovered.

In a large bowl, whip the heavy cream until it reaches stiff peaks.

Scoop the whipped cream into a separate bowl.

Add the cream cheese and Chocolate SunButter to the original mixing bowl. Mix until combined.

Mix in the powdered sugar and vanilla. The mixture should be thick and dry.

Fold in half of the whipped cream to thin out the mousse.

Fold in the rest of the whipped cream until the mousse is light and fluffy.

Dollop the mousse on top of the chocolate pudding and use the back of a spoon to make swirls.

Sprinkle with chocolate curls and chill the pie uncovered overnight.

Allow the pie to sit at room temperature for 30 minutes before serving.