Base

1. Toss the crushed Oreos and cocoa powder into a bowl and stir until combined.
2. Pour in the melted butter and stir until the mixture resembles rough breadcrumbs and holds together.
3. Spoon into the pie dish, pressing firmly into the tin until even on top and the sides.
4. Place into the fridge to set.

Cherries

1. Toss the cherries and sugar into a saucepan on low heat and cook, covered until most of the juices have dissipated, approximately 15 minutes.
2. Spoon two tablespoons of the cherry juice into a small bowl and stir the cornflour in until the mixture is smooth.
3. Add to the cherries and stir until thickened.
4. Remove from the heat and set aside to cool for 10 minutes.
5. Pour the melted chocolate on top of the base and smear with the back of a spoon evenly over the base and up the sides leaving a 1/2 inch lip uncovered by the chocolate.
6. Spoon the cherries on top of the chocolate and spread out evenly. Set aside.

Chocolate pudding

1. Heat the milk in a saucepan on low until a light simmer begins to form on the edges of your saucepan.
2. Meanwhile, place the sugar and eggs into a bowl and whisk until pale and combined.
3. Sift the cornflour and cocoa powder into the eggs and whisk until well combined and smooth.
4. Slowly add in ¼ of the hot milk to the cocoa mixture and whisk to combine until smooth.
   Repeat with the milk in batches until it has all been added to the chocolate and whisk until fully combined.
5. Once thickened enough to stick to the back of a spoon, pour into your pastry and jiggle in the pie dish to smooth out the top.
6. Place in the fridge to chill for at least 3 hours or preferably overnight.

Topping

1. When ready to serve, pour the heavy cream into a bowl and toss in the sugar, whipping until soft peaks just hold in place.
2. Spoon into a piping bag or simply spoon on top of your pie.
3. Top with the fresh cherries.
4. Slice up and serve.
5. Enjoy!