In a large mixing bowl, add Chocolate Cookies (250 gram) and Butter (100 gram). Stir together until mixture has the texture of wet sand.
Transfer the mixture into a standard-size pie dish, lightly greased and covered in cling wrap. Using your fingers, press the cookie mixture up the edges of the dish and down in the middle. Place in fridge to chill.
In a microwave-safe dish, add Dark Chocolate (350 gram) and Whipping Cream (3/4 cup). Heat in the Panasonic Microwave Oven on high for 2 minutes, stopping every 30 seconds to stir. Set aside to cool to room temperature.
Into the chocolate and cream mixture, add Vanilla Extract (1 teaspoon) and Powdered Confectioners Sugar (1/4 cup). Stir until combined.
In a large mixing bowl, beat Whipping Cream (3/4 cup) until it forms soft peaks.
Into the bowl with the beaten whipping cream, add the chocolate mixture 1/3 at a time, beating with a hand mixer on high throughout.
Pour the chocolate mixture onto the pie crust, smoothing the top. Place into fridge to chill for at least 8 hours.
Transfer the pie to a serving plate. Serve and enjoy! Cooking results may vary depending on microwave oven used.