To make the pie crust, whiz together 25 cookies with 1/4 cup melted butter in the food processor. Alternately you can finely crush the cookies in a ziploc bag with a rolling pie and stir the butter in by hand. Press the buttered cookie crumbs evenly in the bottom and up the sides of a 9.5 inch pie plate. Set aside.

In a heavy bottomed sauce pan, add the cocoa, sugar, cornstarch and salt. Lightly whisk the ingredients together. Gradually add 2 1/2 cups of milk and 1/2 cup heavy cream to the mixture, whisking until smooth. Cook on medium high heat, stirring constantly. Bring this mixture to a boil and allow to boil 1 minute. Remove the pan from the heat and stir in 3 Tablespoons of butter and 2 teaspoons of vanilla.

Pour half of the chocolate pudding filling into the pie crust. Place both the pie and the remaining chocolate pudding in the fridge to cool while you make the whipped cream.

To make the whipped cream, beat cream with chilled beaters on high. As the cream starts to thicken gradually add 3 Tablespoons of powdered sugar and 1/2 teaspoon of vanilla to the cream. Beat until stiff peaks form.

Fold 1/2 of the whipped cream into the reserved chocolate pudding along with 8 coarsely crushed or chopped oreos. Spread over the pudding layer.

Spread the remaining whipped cream over the top of the pie and chill 4-6 hours before serving. Top with any remaining Oreos if desired.