Ingredients

For the crust:

• Cooking spray
• 6 tablespoons unsalted butter
• 24 Oreo chocolate sandwich cookies (2 rows of a 14.3-ounce package)
• 1/2 teaspoon kosher salt

For the brownie base:

• 4 tablespoons unsalted butter
• 1/4 cup granulated sugar
• 1/4 cup packed light or dark brown sugar
• 1 large egg
• 1/4 cup Dutch-processed cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/4 cup all-purpose flour
• 1/8 teaspoon baking powder

For the chocolate filling:

• 1 (3.9-ounce) box Jell-O instant chocolate pudding mix
• 2 cups whole or 2% milk

For the whipped cream and garnishes:

• 4 Oreo chocolate sandwich cookies
• 1 1/2 cups cold heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanillla extract
• 2 tablespoons chocolate curls (optional)

Make the crust:

1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9 1/2-inch deep-dish pie pan or 9-inch springform pan with cooking spray. Place the pan on a baking sheet.
2. Melt 6 tablespoons unsalted butter in the microwave or on the stovetop.
3. Place 24 Oreos in the bowl of a food processor fitted with the blade attachment. Process until finely ground, about 30 seconds (about 2 heaping cups).
4. Add the butter and 1/2 teaspoon kosher salt. Pulse until looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses.
5. Transfer the mixture to the pie or springform pan. Using a flat-bottomed measuring cup, press it into the bottom and about 1/2 inch up the sides (do not go all the way up the sides of the pie pan).
6. Bake until the crust is no longer visibly wet in the center, 8 to 10 minutes. Place on a wire rack and let cool while you make the brownie base.

Make the brownie base:

1. Place 4 tablespoons unsalted butter in a large microwave-safe bowl. Microwave on high until melted, 40 to 50 seconds. Add 1/4 cup granulated sugar and 1/4 cup packed brown sugar, and whisk until the sugar is fully coated. Add 1 large egg, 1/4 cup Dutch-processed cocoa powder, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Whisk until smooth.
2. Add 1/4 cup all-purpose flour and 1/8 teaspoon baking powder, and whisk until just combined with no streaks of flour. Transfer to the crust and spread into an even layer.
3. Bake until a tester inserted into the center comes out with just a few crumbs, 20 to 27 minutes. Let cool completely, 1 to 2 1/2 hours.

Make the chocolate filling:

1. Place 1 (3.9-ounce) box instant chocolate pudding mix in a large bowl and whisk to remove any large clumps. Add 2 cups whole or 2% milk and whisk vigorously until thickened and no lumps remain, 1 to 2 minutes.
2. Pour the pudding mixture evenly over the brownie base and smooth the top. Press a sheet of plastic wrap directly against the surface of the pudding. Refrigerate for at least 2 hours up to overnight.

Garnish the pie:

1. Chop or crush 4 Oreos until pieces no bigger than the size of a pea.
2. When ready to serve, make the whipped cream. Place 1 1/2 cups cold heavy cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until firm peaks form, 2 to 5 minutes.
3. Spoon the whipped cream evenly on top of the pie and smooth into the top with an offset spatula. Garnish with the crushed oreos and 2 tablespoons chocolate curls if using. For the pie pan, slice and serve straight out of the pan. For the springform pan, run a knife or small offset spatula around the pie, then release and remove the ring before slicing