chocolate black-bottom pie

the goods:

30 chocolate wafer cookies
3 tablespoons granulated sugar
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
3 and 1/4 cups heavy cream
8 ounces semisweet chocolate, chopped
1/2 cup macadamia nuts, coarsely chopped
2 tablespoons confectioners' sugar

Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground. Add granulated sugar, salt, and butter and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, 12 minutes. Let cool completely in plate on wire rack before filling.

In a medium microwave-safe bowl, microwave 1 and 1/4 cups cream until hot, about 3 minutes. Add chocolate and let stand until melted, 5 to 10 minutes. Whisk to combine. Pour 1 and 1/2 cups chocolate mixture into crust (reserve remaining chocolate mixture). Sprinkle nuts over top. Refrigerate pie 3 hours (or up to 2 days).

In a large bowl, using an electric mixer, beat 2 cups cream with confectioners' sugar on high until stiff peaks form, 2 minutes.

Top pie with whipped cream; dot with reserved chocolate mixture, reheated.

With a skewer, gently swirl chocolate through whipped cream.