Preparation

• 00 Grease a 9” pie dish and set aside. In a food processor, add the Oreos and melted butter and pulse until the Oreos are a fine crumb.
• 01 Preheat the oven to 350F. Dump the crumb mix into the pie dish, press evenly on the bottom and around the sides using a flat - bottomed cup and/or a spoon.
• 02 Bake for 10 minutes or until the crust has set. Let cool.
• 03 In a double boiler, or a large glass or metal bowl over a saucepan of boiling water, add the eggs and sugar and whisk vigorously until light and foamy. At t his point, stop whisking and take the temperature of the mixture. It should read at 160 - 165F, but if not, keep whisking until it does. Remove from heat and set aside. This step will take about 20 minutes.
• 04 Put a medium mixing bowl in the freezer. Take a lar ge mixing bowl and beat together the butter and Lekkco with an electric mixer until light, then mix in the salt and vanilla.
• 05 Slowly stream in the egg mixture while still mixing. Set aside.
• 06 Pull the mixing bowl out of the freezer and add the heavy cream. Beat with an electric mixer to a soft peak then add the powdered sugar and beat to a stiff peak.
• 07 Add a large scoop of the whipped cream to the base mixture and mix that together. Add the rest of the whipped cream and fold into the mixture until there are no more streaks. Pour the filling into the crust and refrigerate for 4 hours, preferably overnight.
• 08 Make the whipped topping by placing a medium mixing bowl in the freezer to chill. Once chilled, add the heavy cream and beat with an electric mixer until soft peaks form.
• 09 Melt the marshmallow fluff in the microwave for 15 - 20 seconds and mix into the cream until stiff peaks form.
• 10 Top the pie with the whipped cream then microwave the Lekkco for 10 seconds, drizzle as desired, serve and enj oy! Do not leave at room temperature for more than 2 hours.