Oreo Pie (!!!!)

July 4, 2016

Test Kitchen-Approved

Author Notes: At Camp Seafarer in North Carolina, there is no dessert that generates as much floor-stomping, hands-waving excitement as Oreo Pie. As I remember it, Oreo Pie was elaborate: a frozen filling piped with whipped cream and mohawked with cookie halves. In reality, as a current counselor reminded me, it's much simpler than that: a vanilla pudding set in an Oreo cookie crust, with crushed Oreos on top.

Here, I make the pie as I remember it: A vanilla pudding (the recipe comes from Erin McDowell's forthcoming book!) lightened with whipped cream and flecked with Oreo crumbs is frozen in a cookie crust until you can take firm but creamy slices.

I guarantee it will taste good—and even better if you spend 20 minutes cheering about it first.
Sarah Jampel

Serves: 8 to 10

Ingredients

For the pudding:

  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 3/4 cup sugar, divided
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1 1/2 teaspoons vanilla extract

For everything else:

  • 1 packet (14.3 ounces) Oreo cookies or other chocolate sandwich cookies
  • 4 tablespoons melted unsalted butter
  • pinches salt
  • 1/2 cup heavy cream
In This Recipe

Directions

For the pudding:

  1. In a medium pot, combine milk, cream, salt, and 1/4 cup sugar. Put the heat on medium and bring the mixture to a simmer, uncovered, about 3 to 5 minutes.
  2. In a medium heat-safe bowl, whisk the remaining 1/2 cup sugar with the cornstarch.
  3. When the milk/cream mixture comes to a simmer, whisk the eggs into the sugar/cornstarch mixture.
  4. Use a ladle to gradually transfer about 1/3 of the milk/cream mixture to the yolk/sugar/cornstarch bowl, whisking constantly to avoid scrambling any of the eggs.
  5. Return the yolk mixture to the pot with the milk and continue to whisk constantly over medium-low heat.
  6. Switch to a rubber spatula and continue to cook until large bubbles appear in the center of the pot, 3 to 4 minutes. You're looking for a thick and creamy texture. Stir in the vanilla extract and allow the pudding to cool completely (place a piece of plastic wrap directly on top to prevent pudding skin). You can use an ice bath to expedite the cool process, but be sure to whisk frequently so that the pudding cools evenly.

For everything else:

  1. Pulverize all of the cookies in a food processor until you have fine crumbs. Remove 1 cup of the cookies and set aside.
  2. Leave the rest of the crumbs in the food processor and add the melted butter and a pinch of salt. Pulse until the crumbs are moist and begin to stick together.
  3. Transfer the crumbs to a 9- or 10-inch pie plate and use the back of a spoon (or your finger pads) to compact them. Place the crust in the fridge while the pudding cools.
  4. When the pudding is cool and the crust is chilled, whip the cream to soft peaks. Gently fold the cream into the pudding to lighten it, then fold in almost all of the reserved crumbs.
  5. Pour the pudding into the prepared crust (you might have 1/2 cup or so leftover—chef's treat!) and smooth with an offset spatula. Sprinkle any reserved crumbs over top. Chill in the freezer for 2 or 3 hours, until very cold and solid.
  6. Slice and serve!

More Great Recipes:
Pie|Ice Cream/Frozen Desserts|Milk/Cream|Summer|Dessert

Reviews (9) Questions (0)

9 Reviews

Jane August 11, 2017
Does the tempering process of the eggs bring them to a temperature to make them safe (if you're worried about uncooked eggs)?
 
Apurva August 10, 2016
I've been eyeing this recipe since it popped up on my IG feed. Finally made it today to rave reviews..,thank you for coming up with this. 👍🏼👍🏼👍🏼
 
Author Comment
Sarah J. October 12, 2016
So glad you liked it!!
 
Mikal K. August 3, 2016
can this stay in the freezer longer....ie.: can I make this days ahead?!
 
Author Comment
Sarah J. August 4, 2016
I wouldn't make it days ahead—you want to freeze it so that it's firm and sliceable, but if you freeze it for longer than a few hours, it might tend towards icy. Hope that helps!
 
Martha M. July 31, 2016
Oreos sold in my area don't come in "packets". How many cookies is that?<br />Martha McKinnon
 
Author Comment
Sarah J. July 31, 2016
A 14.3-ounce package (I believe they contain 36 cookies!).
 
Negative N. July 28, 2016
Do you use the cookie filling? If not, why not use Famous Cookies?
 
Author Comment
Sarah J. July 28, 2016
Yes, use the filling, too!