The Crust

3 cups Oreo cookie crumbs
½ cup sweet butter, melted
9 inch spring form pan coated with soft butter
Mix cookie crumbs with melted butter. Press into spring form pan to form nice crust, approx. 1/2" thick. Place in freezer to harden.

The Pie

1 ½ quarts banana gelato or ice cream
1 cup small chunks (1/4") white chocolate
1 cup chopped roasted hazelnuts
1 ½ quarts pecan praline gelato or ice cream
6 bars Butterfinger, crumbled
12 sprigs mint

Let ice cream soften. Reserve ¼ cup white chocolate chunks and hazelnuts for topping. Mix remaining white chocolate chunks and hazelnuts with banana gelato (or ice cream). Place half pecan praline gelato into spring form pan. Sprinkle with half the crumbled butterfingers. Follow with banana gelato. Repeat process with remaining gelato mixture and butterfingers. Top with reserved white chocolate chunks and chopped hazelnuts. Place into freezer for approx. 2 hours.

Truffle Chocolate Sauce

1 cup chopped bittersweet chocolate
¼ cup chopped milk chocolate
4 Tbsp. sweet butter
½ cup granulated sugar
1 cup heavy cream
¼ cup chocolate truffle liquor

Melt and blend two chocolates with butter in top of double boiler. Remove from heat. Bring heavy cream and sugar to boil, in medium saucepan. Add cream to chocolate. Beat until smooth and light. Add chocolate truffle liquor, set aside.

Chantilly

1 cup heavy whipping cream
1 lemon, zested
¼ cup granulated sugar
Combine all ingredients in mixing bowl. Whisk until hard peaks form. Set aside. Refrigerate.

Presentation

12 sprigs mint

Remove Chunky Monkey Plantation Pie from spring form pan. Cut into 12 wedges (running knife under hot water until warm, will make the cutting process easier). Pour hot Truffle Chocolate Sauce over each serving. Top with 1 Tbsp. of Chantilly. Garnish with mint sprig.