Mud Pie

Crush the Oreos into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin until no large pieces remain.

Melt 8 tablespoons of butter in a small saucepan over low heat, then stir in the crushed Oreos until the mixture resembles wet sand.

Press the Oreo-butter mixture firmly into the bottom of a 9-inch pie dish or springform pan to form an even crust, using the bottom of a measuring cup to compact it.

Refrigerate the crust for 10 minutes to allow it to set and hold its shape.

Chop the semi-sweet chocolate into small pieces and place in a heatproof bowl with the remaining 3 tablespoons of butter.

Heat the chocolate and butter mixture over a double boiler or microwave in 30-second intervals, stirring between intervals, until completely melted and smooth.

Spread half of the melted chocolate mixture evenly over the chilled Oreo crust using a spatula.

Layer the softened coffee ice cream evenly over the chocolate layer, pressing gently to create a compact layer.

Pour or spread the remaining melted chocolate over the ice cream layer, smoothing the top with a spatula.

Freeze the assembled pie for at least 2 hours, or until the chocolate is completely set and the pie is firm.

Remove the pie from the freezer 10 minutes before serving to allow it to soften slightly for easier slicing.

Slice into 4 portions and top each serving with a dollop of whipped cream, then serve immediately.