Place chocolate sandwich cookies in the basin of a food processor (do not remove the cream centers) and pulse until you have fine crumbs. Pour into a medium-sized mixing bowl, add melted butter, and stir together until all of the cookie crumbs are moistened.

Press crumbs firmly and evenly into the bottom and up the sides of 9 ½” (24cm) pie plate and set aside. Prepare the ripple.

Combine chopped chocolate and cream in a medium-sized, microwave-safe mixing bowl and heat in 20-25 second intervals, stirring well in between, until chocolate is melted and mixture is smooth.

Add butter and stir well until butter is melted and mixture is smooth and glossy. Set aside and prepare the filling.

Place the instant coffee in a small shallow dish and add the very hot water. Whisk until smooth and coffee grounds are dissolved. Set aside.

Place the chopped chocolate in a large mixing bowl and melt in 20-second intervals, stirring well in between, until chocolate is completely melted and smooth.

Add the condensed milk, coffee mixture, vanilla and salt to the melted chocolate and whisk until smooth.

In a separate mixing bowl, pour the heavy cream and use an electric mixer to beat until you have stiff peaks; mixture will be thick, fluffy, voluminous and resemble Cool Whip.

Use a spatula to gently fold the whipped cream mixture into the chocolate/condensed milk mixture until mixture is uniform.

Top with the remaining half of the filling and then drizzle with remaining ripple. Use a toothpick or knife to swirl through the drizzle to make a pretty design.

Place in freezer to chill for 30 minutes, then remove and carefully cover with plastic wrap (this helps keep the plastic wrap from falling into the filling and ruining your design). Chill at least 6 hours, preferably overnight, before covering with whipped cream and serving.

Combine heavy cream, Bailey’s, powdered sugar and vanilla extract and use an electric mixer to beat on high speed until you have stiff peaks and mixture is fluffy and voluminous.

Dollop or pipe swirls over the pie before serving (I used an Ateco 846 piping tip, linked in the equipment section above). The whipped cream is best fluffy and fresh but it freezes well on top of the pie, too (it’s just firm when serving). To neatly freeze without making a mess of the cream, place whipped cream covered pie in the freezer uncovered for 30-60 minutes, then remove and cover with plastic wrap (dollops or swirls should be firm enough to withstand the plastic wrap and not lose their shape).