25 Oreo cookies

4 tbsp (55 g) salted butter, melted

3 oz (85 g) semisweet chocolate, finely chopped

1/3 cup (78 ml) heavy cream

1 tbsp salted butter, softened

2 tbsp instant coffee

1 tbsp very hot water

4 oz (113 g) semisweet chocolate, finely chopped

14 oz (396 g) sweetened condensed milk

1 tsp vanilla extract

Pinch of salt (1/8 tsp)

1 1/2 cups (354 ml) heavy cream

1 cup heavy cream (for topping)

2 tbsp Bailey’s Irish cream

1/3 cup (42 g) powdered sugar

1/2 tsp vanilla extract

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Crush Oreos into fine crumbs and mix with melted butter. Press into a 9-inch pie dish and freeze.
For the chocolate ripple: heat heavy cream until just simmering, pour over chopped chocolate and softened butter, and stir until smooth. Let cool slightly.
Dissolve instant coffee in hot water. Melt semisweet chocolate until smooth, then stir into sweetened condensed milk with vanilla and salt.
Whip 1 1/2 cups heavy cream to stiff peaks and fold into chocolate-coffee mixture.
Spread half the filling into crust, drizzle with half the ripple, then repeat with remaining filling and ripple. Swirl with a knife for ribbons of chocolate.
Cover and freeze at least 6 hours, or overnight.
Before serving, whip 1 cup heavy cream with Bailey’s, powdered sugar, and vanilla until soft peaks form. Spread or pipe over pie.

Freeze overnight for best texture.

Swap Bailey’s for Kahlúa or omit for non-alcoholic.

Top with chocolate shavings, cocoa powder, or Oreo crumbs for garnish.

Use espresso powder instead of instant coffee for stronger flavor.

Cool Whip may be substituted, but texture will differ.