Instructions

1. Place the Oreo cookies in a food processor and pulse until you have fine crumbs throughout.
2. Pour the melted butter into the cookie crumbs and pulse again until everything is thoroughly moistened.
3. Scoop about two-thirds of the crumb mixture into a 9-inch deep dish pie pan and press it firmly up the sides, then use the remaining crumbs to cover the bottom. Press down well, making sure there are no loose spots.
4. In a stand mixer or with hand beaters, combine the cold heavy cream, powdered sugar, and instant espresso powder. Whip on high speed until stiff peaks form; this takes about 6–7 minutes.
5. Lower the mixer speed and pour in the sweetened condensed milk. Mix gently for 30 seconds, scrape the bowl, then mix for another 30 seconds.
6. Pour the whipped coffee filling into the prepared crust. Use a spatula or spoon to smooth out the top or create a swirl pattern for extra flair.
7. Place the pie (uncovered) in your freezer for at least 6 hours, or until fully set.
8. Let the coffee pie sit at room temperature for around 10 minutes before slicing—this makes it much easier to cut clean, neat pieces.