Instructions

• In a large bowl, use a hand-held mixer (or stand mixer) to beat 8 ounces softened cream cheese with 3/4 cup milk until smooth and lump-free.
• Add 1/2 cup heavy cream and continue beating until fully incorporated and smooth.
• Add 1 (3.4-ounce) package instant pistachio pudding mix and 1/4 cup granulated sugar; beat just until combined and the mixture begins to thicken.
• Transfer the pistachio filling into the ready-made Oreo crust and spread evenly with a spatula. Place the pie in the refrigerator while you prepare the topping.
• In a clean bowl, use a mixer to beat the remaining 1 cup heavy cream until it starts to thicken. Add 2 tablespoons powdered sugar and continue beating until stiff peaks form.
• Spread the whipped cream over the chilled pistachio layer. (Optional: for decoration, spread half of the whipped cream flat and put the other half in a pastry bag fitted with a large star tip to pipe a ring around the outer edge.)
• Place 1/2 cup semi-sweet chocolate chips in a microwave-safe bowl and microwave in 20-second intervals, stirring between intervals, until melted and smooth. Transfer the melted chocolate to a small plastic bag, snip a corner, and drizzle over the pie.
• Sprinkle 2 tablespoons chopped pistachios around the outer edge of the pie.
• Refrigerate the pie for at least 2 hours before serving to allow the filling and topping to set.