Begin by placing 25 Oreos into a food processor and pulse until finely crushed—aim for a sandy texture.

In a mixing bowl, combine the Oreo crumbs with 4 tablespoons of melted butter, mixing until the mixture is moist.

Firmly press this combination into the bottom and up the sides of a 9-inch deep pie pan, creating an even crust.

In a stand mixer, pour in 3 cups of cold heavy cream, adding ½ cup of powdered sugar and 2 tablespoons of instant espresso powder.

Whip on high speed for about 6-7 minutes, or until stiff peaks form.

Gently fold the whipped mixture with 14 ounces of sweetened condensed milk using a spatula.

Once combined, pour the creamy filling into the prepared Oreo crust.

Cover the pie loosely with plastic wrap and place it in the freezer.

Allow it to chill and solidify for at least 6 hours.

Before serving, let the pie sit at room temperature for about 10 minutes and slice with a sharp knife dipped in hot water.