In a food processor, pulse the Oreos until they form fine crumbs. Pour in the melted butter and pulse until the mixture holds together. Press about two-thirds of this mixture firmly into a 9-inch deep dish pie pan and chill.

In a stand mixer, add the heavy cream, powdered sugar, and instant espresso powder. Beat on high speed for 6-7 minutes until stiff peaks form. Fold in the sweetened condensed milk carefully.

Pour the coffee filling into the prepared Oreo crust, smoothing the top. Place in the freezer for at least 6 hours until solid.

Let the Creamy Coffee Pie sit at room temperature for about 10 minutes before slicing for easier cutting.