Summer

Oreo Pie (!!!!)

July  4, 2016
Photo by James Ransom
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
  • Pinch salt
  • 1/2 cup heavy cream
In This Recipe
Directions
  1. For the pudding:
  2. 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.
  3. In a medium heat-safe bowl, whisk the remaining 1/2 cup sugar with the cornstarch.
  4. When the milk/cream mixture comes to a simmer, whisk the eggs into the sugar/cornstarch mixture.
  5. 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.
  6. Return the yolk mixture to the pot with the milk and continue to whisk constantly over medium-low heat.
  7. 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.
  1. For everything else:
  2. Pulverize all of the cookies in a food processor until you have fine crumbs. Remove 1 cup of the cookies and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Slice and serve!

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Review
Sarah Jampel

Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.