OREO COOKIE PIE RECIPES

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JELL-O OREO PUDDING PIE RECIPE - FOOD.COM



Jell-O Oreo Pudding Pie Recipe - Food.com image

Make and share this Jell-O Oreo Pudding Pie recipe from Food.com.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 pie, 10 serving(s)

Number Of Ingredients 5

2 1/2 cups cold milk
2 (3 1/2 ounce) packages jell-o oreo flavor instant pudding and pie filling
1 (8 ounce) container Cool Whip Topping, thawed, divided
1 oreo pie crust (6oz.)
5 Oreo cookies, halved

Steps:

  • Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.
  • Pour into pie crust.
  • Refrigerate 4 hours or until set. Garnish with remaining whipped topping and cookie halves just before serving. Store leftover pie in refrigerator.
  • Great Substitute: Honey Maid Graham Pie Crust.

Nutrition Facts : Calories 232.2, FatContent 17.6, SaturatedFatContent 8.3, CholesterolContent 39.9, SodiumContent 156.2, CarbohydrateContent 15.3, FiberContent 0.8, SugarContent 2.1, ProteinContent 3.8

CHOCOLATE CREAM PIE WITH OREO CRUST RECIPE - NYT COOKING



Chocolate Cream Pie With Oreo Crust Recipe - NYT Cooking image

Chocolate wafers may be standard, but a buttery Oreo crumb crust is an even better base for this chocolate cream pie. A store-bought cookie crust filled with from-scratch custard is the perfect combination of simple and sophisticated, with a bit of nostalgia for good measure. Depending on the size of your pie plate, you may have some custard left over after filling the crust: It’s a perfect baker’s treat.

Provided by Samantha Seneviratne

Total Time 35 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

2 cups/270 grams Oreo crumbs (from about 24 standard-sized Oreos)
4 tablespoons/57 grams unsalted butter (1/2 stick), melted
1/2 teaspoon kosher salt
1/2 cup/100 grams granulated sugar
3 tablespoons cornstarch
2 tablespoons cocoa powder
3/4 teaspoons kosher salt
3 cups/720 milliliters whole milk
6 large egg yolks
8 ounces/225 grams semisweet bar chocolate, finely chopped
2 tablespoons unsalted butter, cut into small cubes
1 teaspoon vanilla extract
1 cup/240 milliliters heavy cream
1 tablespoons confectioners’ sugar
Crushed Oreos, for garnish (optional)

Steps:

  • Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
  • Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
  • Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
  • To serve, whip cream and confectioners’ sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.

Nutrition Facts : @context http//schema.org, Calories 511, UnsaturatedFatContent 13 grams, CarbohydrateContent 52 grams, FatContent 33 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 18 grams, SodiumContent 390 milligrams, SugarContent 39 grams, TransFatContent 0 grams

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