Start by pulsing the 25 Oreos in a food processor until they become finely crumbled. Next, combine the crumbs with 4 tablespoons of melted butter, mixing until the texture resembles damp sand. Firmly press about two-thirds of this mixture into the sides and bottom of a 9-inch deep dish pie pan, creating a sturdy crust that holds its shape.

In a stand mixer or using hand beaters, whip 3 cups of heavy cream, ½ cup of powdered sugar, and 2 tablespoons of instant espresso powder on high for about 6-7 minutes until stiff peaks form. The cream should be fluffy and hold its shape well. Once ready, gently fold in 14 oz of sweetened condensed milk, mixing on low speed for 30 seconds, then scrape the bowl and blend for an additional 30 seconds until well combined.

Pour the fluffy filling mixture into the prepared Oreo crust, smoothing the top gracefully with a spatula. Place the pie in the freezer uncovered and allow it to freeze for at least 6 hours, or until it becomes solid. Once frozen and firm, cover the pie with plastic wrap for storage until you’re ready to serve it.

When it’s time to enjoy your Creamy Coffee Pie, let it thaw at room temperature for about 10 minutes to make slicing easier. For clean cuts, use a sharp knife dipped in hot water, allowing the pie to showcase its beautiful layers as you serve it up to your eager guests.