Crush the Oreos in a food processor until fine crumbs, then combine with melted salted butter and salt. Press the mixture into a 9-inch pie dish to form a crust.

In a bowl, whip together 1 and 1/4 cups of heavy cream and 1/4 cup of powdered sugar to stiff peaks, then chill.

Whisk together granulated sugar and eggs in a saucepan over medium heat until the mixture reaches 160°F. Remove from heat and stir in the melted chocolate.

In a stand mixer, cream unsalted butter and vanilla bean paste for 3 minutes, then slowly incorporate the chocolate mixture and beat for another 5 minutes.

Fold the chilled whipped cream into the chocolate mixture until just combined.

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

Whip the remaining heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract until soft peaks form. Spread over the pie and garnish with chocolate curls.