Chocolate Crust

1. Blend chocolate cookies (filling included) in a food processor or blender until they are a fine, sandlike consistency. Add in melted butter and blend until the crumbs start to clump together.
2. Using a small measuring cup sprayed with cooking spray, carefully press the crumbs into a pie shell until they cover the base and sides of the pie shell. Chill until needed.

Chocolate Mousse Filling

1. Melt chocolate in a double boiler or microwave. If using a microwave, melt in a microwave safe bowl for 15 seconds at a time, stirring in between until it is fully melted. Set aside.
2. Using a double boiler or a heatproof bowl over a pan of water (water cannot touch the bottom of the bowl), combine the eggs and sugar. Stir constantly until a candy thermometer reaches 160º. Pour through a sieve into a bowl and let cool.
3. While the egg mixture cools, use a stand mixer or handheld mixer and a whisk attachment to whip the heavy cream on medium-high until somewhat stiff peaks have formed. Set aside.
4. Using a stand mixer with a paddle attachment and clean bowl, blend the butter on medium speed until light and fluffy.
5. Add the egg mixture, melted chocolate, and vanilla, scraping down the sides of the bowl as needed. Continue to mix on medium speed for about 2 minutes.
6. Scrape down the sides of the bowl before gently folding in the whipped cream. You can do so by adding half, scraping around the sides and bottom of the bowl and carefully cutting through the mixture. Repeat this as the whipped cream continues to disappear into the chocolate. Add the rest of the cream and repeat, but be careful not to over mix or flatten the mixture.
7. Gently pour the chocolate mixture on top of the cookie crust and place plastic wrap directly over it. Chill for 4-6 hours until firm.

Chocolate Ganache

1. Place the chopped chocolate in a heat safe bowl.
2. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.
3. Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted.
4. Let cool before covering with plastic wrap and placing in the fridge to chill.

Stabilized Whipped Cream

1. Measure the cold water and gelatin into a small bowl. Mix with a spoon and let sit for about 3 minutes. Place in the microwave for about 4-5 seconds to melt it again. Set aside.
2. Mix the cream on high with a handheld mixer until somewhat stiff peaks have formed. Add in the powdered sugar, vanilla, and gelatin and continue to mix on high until stiff peaks have formed.
3. Transfer to a piping bag with an Ateco 897 or similar piping tip.

Assembly

1. Remove the plastic wrap from the pie and if needed use the back of a spoon to gently smooth out the top of the chocolate to remove any lines from the plastic wrap.
2. Transfer ganache to a pastry bag and drizzle over the top of the pie in a swirl motion.
3. Pipe stars of the whipped cream around the outer edge of the pie.
4. Top the whipped cream with sprinkles.
5. Sprinkle the crushed waffle cone on the inside of the whipped cream circle.
6. Add maraschino cherries on top of the waffle cones, evenly spacing them out. Enjoy!