In a food processor process Oreos and butter until it becomes a fine grainy texture. You can also crush oreos in a ziplock bag and then add butter and mix in a bowl.
Press into pie plate and bake for 8 minutes. Set aside and allow to cool completely.
Chocolate Filling
Empty both boxes of pudding mix into a large heavy saucepan. Stir in cream, milk, cocoa, espresso powder and salt. Cook over medium heat, stirring constantly until mixture thickens and comes to a full boil. It will thicken more as it sets.
Remove from heat. Pour into oreo crust. Place plastic wrap directly on top of the pudding so that a film is not created on the top. Refrigerate for at least 3 hours to set.
Whipping Cream
Whip heavy cream, powdered sugar and vanilla extract until stiff peaks form.
Spread whipping cream over the top of the pie and sprinkle chocolate shavings or curls on top.
Notes
This pie can be made a day in advance, but I wouldn't make it farther than that as the crust will start to soften once assembled from the pudding.You can omit espresso powder if you do not have or do not want to use. This just helps enhance the chocolate flavor.