Crush the Oreos: I place the 24 Oreo cookies in a food processor and pulse until they turn into fine crumbs (filling included). If I don’t have a food processor, I crush them in a zip-top bag using a rolling pin.

Mix in melted butter: I melt 5 tablespoons of butter and stir it into the crushed Oreos until everything is evenly coated and looks like wet sand.

Press and bake the crust: I press the Oreo mixture firmly into the bottom and up the sides of a 9-inch pie dish. Then I bake it at 350°F for 10 minutes to help it set, and let it cool completely before adding the filling.

Heat the cream: I warm ¾ cup of heavy cream in a small saucepan over medium heat until it’s steamy (not boiling).

Add chocolate and stir: I pour the hot cream over 6 oz of chopped semi-sweet chocolate in a bowl, letting it sit for a minute, then stir until smooth and silky.

Add flavor: I mix in 2 tablespoons of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of instant coffee for extra richness.

Fold in whipped cream: Once the chocolate mixture has cooled to room temperature, I gently fold in 1 cup of heavy cream that I’ve whipped to stiff peaks. This makes the filling light and creamy.

Fill the crust: I spread the chocolate filling into the chilled Oreo crust and smooth out the top with a spatula.

Chill the pie: I refrigerate the pie for at least 4 hours, or overnight, so it sets up nicely.

Serve and enjoy: Right before serving, I top it with extra whipped cream or chocolate shavings if I’m feeling fancy!