Place 38 crushed full-size Oreo cookies (with filling) into a large bowl. Add 8 tablespoons (113 g) melted unsalted butter and 1 teaspoon DeLallo instant espresso powder. Mix until the crumbs are evenly moistened.

Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch deep-dish pie plate to form a crust. Smooth the top and edges.

Put the crust in the freezer for 30 minutes to set while you make the pudding.

In a medium bowl whisk together 1/3 cup (39 g) cornstarch, 2 tablespoons (8 g) Dutch-process cocoa powder, 1/4 teaspoon salt, and 1 1/2 teaspoons DeLallo instant espresso powder. Whisk in 1/2 cup (113 g) heavy cream until the mixture is smooth. Set aside.

In a medium saucepan combine 2 1/2 cups (567 g) milk, 1 cup (198 g) granulated sugar, and 10 ounces semi-sweet chocolate (roughly chopped). Place over medium heat and stir constantly until the chocolate is completely melted and the mixture is hot but not boiling.

Remove the pan from the heat. Pour 1 cup of the hot chocolate mixture into the cornstarch-cocoa mixture and whisk until smooth and lump-free.

Return the tempered cocoa mixture to the saucepan with the remaining hot chocolate mixture and place the pan back over medium-high heat. Whisk constantly until the mixture begins to bubble, then continue whisking and cooking for 4 to 5 minutes, until the pudding is very thick and can coat the back of a spoon.

Remove the pan from the heat and immediately whisk in 2 tablespoons unsalted butter (cold, cut into tiny pieces) and 1 teaspoon vanilla extract until the butter is fully incorporated.

Let the pudding cool at room temperature until it is cool to the touch. Scrape the cooled pudding into the chilled Oreo crust, smoothing the top with a spatula.

Cover the surface of the pudding directly with plastic wrap (press the wrap onto the pudding so a skin doesn’t form). Refrigerate the pie for at least 6 hours and up to 24 hours.

About 30 minutes before serving, make the chocolate curls: place 4 ounces semi-sweet chocolate and 2 tablespoons unsalted butter in a microwave-safe bowl. Heat on low power in 30-second increments, stirring between each increment, until fully melted and smooth.

Pour the melted chocolate-butter mixture onto a flat 9×13-inch baking sheet and use an offset spatula to spread it as thinly and evenly as possible. Freeze the sheet for 5 minutes, then use a cheese shaver or metal scraper to shave the chocolate into curls. If the chocolate sticks to the scraper, return the sheet to the freezer a few more minutes. Keep the finished curls chilled in the refrigerator until ready to use.

In a large bowl (or the bowl of a stand mixer fitted with the whisk), beat 2 cups (340 g) cold heavy cream on medium-low and slowly add 1/3 cup (40 g) sifted confectioners' sugar. Increase to medium-high and whip until medium-stiff peaks form.

Right before serving, dollop or spread the whipped cream over the chilled pie, top with the chocolate curls, and serve immediately.