Add the chocolate creme cookies to the bowl of a food processor and pulse for 1 minute or until very finely ground.

With the food processor running, slowly drizzle in the melted unsalted butter until the mixture comes together. The crust mixture should resemble wet sand.

Press the chocolate cookie crust mixture firmly into the bottom and up the sides of a 9-inch pie pan. Ensure there are no cracks or loose cookie crumbs. Place the crust into the freezer to harden while preparing the pie filling.

Add the chopped Hershey’s chocolate bar to a large, microwave-safe bowl. Heat on high for 1 minute. Stir until smooth. If not fully melted, heat in 15-second increments, stirring after each, until smooth. Allow the melted chocolate to cool for 5 minutes.

Once the melted chocolate has cooled to room temperature, add the thawed whipped topping to the bowl. Fold together the melted chocolate and whipped topping until evenly combined and no white streaks, from the whipped topping, remains.

Remove the chocolate cookie crust from the freezer. Transfer the Hershey pie filling to the crust and smooth to an even layer.

Refrigerate the Hershey pie for 4 hours, up to overnight, or until fully set.

Just before serving, optionally garnish by filling a piping bag fitted with a decorative piping tip with 4 ounces of thawed whipped topping. Pipe eight dollops of whipped topping around the edges of the pie and top each dollop with a mini Hershey candy.