Preheat oven to 325F
In food processor, pulse together cookies and melted butter until completely combined.
Press into the bottom and up the sides of a 9" pie pan using the back of a spoon.
Bake on 325F for 10 minutes. Remove from oven and allow to cool completely before proceeding.
Once the pie crust has cooled, place a metal bowl in the freezer or refrigerator to chill (you will need this for when you whip the majority of the heavy cream)
Warm 3 Tbsp of the heavy cream in a small microwavable bowl for 10-15 seconds.
Remove from microwave, add coffee grounds and stir until completely dissolved.
In large bowl, add coffee mixture to sweetened condensed milk, sift in cocoa powder, add vanilla extract and stir until completely combined.
Remove chilled metal bowl from freezer, add remaining heavy cream and beat with whisk (preferably with a hand-mixer) until stiff peaks form.
Once stiff peaks form, pour condensed milk mixture into whipped cream and whisk on low speed until completely combined.
Fold in broken cookie pieces.
Pour ice cream mixture into prepared pie crust, cover with plastic wrap and freeze overnight or at least 6 hours.
Sprinkle with finely crushed Oreos before serving (the pie will be easier to cut into if you let it sit at room temperature for 10-15 minutes before cutting)