In a food processor, pulse enough Oreo cookies to create fine crumbs. Combine these crumbs with melted butter, pressing them into a 9-inch deep dish pie pan. Refrigerate for about 15 minutes to set while preparing the filling.

In a large mixing bowl, whip 2 cups of cold heavy cream with 1/2 cup of powdered sugar and 1 tablespoon of instant espresso powder until stiff peaks form.

Gently fold in one 14-ounce can of sweetened condensed milk into the whipped cream mixture, mixing just until combined.

Pour the coffee filling into the prepared Oreo crust, smoothing the top. Cover and freeze for at least 6 hours until firm.

Remove the pie from the freezer and allow it to sit at room temperature for about 10 minutes before slicing.