Place the chocolate chips and 1 cup of the heavy whipping cream in a microwave safe bowl.  Heat in 30 second intervals, stirring after each interval, until the chocolate is fully melted.  Then stir in salt. Be careful not to overheat.

Let the chocolate mixture sit at room temperature to allow it to cool slightly.

In a separate bowl, beat the remaining heavy whipping cream, vanilla extract and powdered sugar with a stand up mixer or hand held mixer until stiff peaks form.

Carefully fold the whipped cream mixture into the chocolate mixture until just combined.  Be careful not to overman or the whipped cream may get flat.

Pour this mixture into the Oreo crust and chill for at least 4 hours until the pie is set (overnight works great too).

When serving, top with the whipped cream and chocolate shavings.  Enjoy!