Crush the wafers in a food processor or with a rolling pin. Make sure to get them nice and fine.

Toss with the melted butter until well blended. Reserve a few of the crumbs for garnish, and press the rest into a 9 inch regular pie shell (not a deep dish.) If your pie dish is on the small side you might not need all the crumbs. Refrigerate.

Whip 1/2 cup of the cream and set aside.

Blend the instant espresso into the remaining half cup of cream. Stir until the granules are completely dissolved, You my want to let it sit for a few minutes.

Whisk the pudding mix with the cold brew and the coffee infused cream. Whisk for 2 minutes to allow it to thicken. Fold in the whipped cream until no streaks remain.

Pour into the crust and smooth out the top. Refrigerate at least 3-4 hours before serving.

Garnish with reserved crumbs.