preheat oven to 140 celsius and cover a deep pie dish (23 diameter) in baking paper

grind the oreo cookies to crumbles

melt 80 grams of butter in a skillet, mix this with the cookie crumbles and the whiskey and spread across the bottom of the pie tin

cover the pie tin with shrink wrap and put it in the fridge

melt the rest of the butter in a skillet, take it of the fire and add 100 grams of chocolate leave it for 4 minutes and stir

beat the eggs with sugar in 5 minutes till its creamy and thick, add the chocolate mixture and mix gently

stir 150 mascarpone loose with a fork and add it to the mix until its smooth

gently pour the mixture into the pie tin and bake for 45 minutes

allow the cake to cool for 1'5 hours

warm while stirring the rest of the chocolate, milk and honey, let that cool for 10 minutes

Divide the topping over the pie, cover and put in the fridge for 2 hours

sag icing sugar over the pie before serving