Using the correct amount of salt in this pie is key to helping that chocolate flavor pop--I use Diamond Crystal coarse kosher salt, but if you use Morton's kosher salt or fine salt, decrease by half for volume, or use the same amount by weight
You can use any type of chocolate sandwich cookie you like, including gluten-free. Just know that the amount of butter the crust will require will vary depending on the brand you use!
Looking for shortcuts? Opt for a store-bought Oreo crust! Alternatively, skip the crust altogether and layer whole chocolate sandwich cookies in the bottom of the pie dish (or an 8" square baking pan). During testing, this shortcut produced clean slices and was a family favorite.
Choose bittersweet chocolate with 60%-80% cocoa content, opting for a pure chocolate bar (or couveture pieces). If unavailable, use high-quality chocolate chips.
This pie should be served very cold. It can be made up to 2 days ahead of time when stored in an airtight container in the refrigerator, or up to 1 month if frozen. To serve it from frozen, let the pie sit at room temperature until it’s easy to cut into, 15-30 minutes, depending on how warm your kitchen is.