If you’ve been hanging around these parts for any length of time, you know I’m no stranger to shortening a recipe. I am a huge fan of anything that helps me get food to the table quickly, easily and without too much hassle. I often talk about recipes that help me get to dinner faster, but I like easy recipes when it comes to desserts, too. Here’s what I’m giving you today – a quick and easy dessert recipe that requires only a few ingredients. But I will give you a few tricks to make it extra special too.
I’m a huge fan of frozen chocolate pies from the grocery store. You know, like Mary Callender or Edwards. It may be that they require almost no effort, but I think it’s the creamy chocolate filling and that fluffy whipped topping. But, being a “bestselling cookbook author,” I’m not a big fan of going to a summer barbecue with a pre-made frozen pie. So, I started thinking, “How can I recreate that, while still keeping it easy?”
Well, this easy Oreo Chocolate Pie is the answer.
This adorable design includes a delicate chocolate topping made with instant chocolate pudding, milk, and frozen whipped topping. It’s topped with more whipped topping and a healthy helping of Oreo Crushed Cookies for a bit of texture. It all sits in the perfect Oreo crust.
Can I make my own Oreo crust?
Let’s talk about that crust. I wrote the recipe for using store-bought Oreo crust to make this easier, but you can make your own as I did in the pictures. It’s super easy and I’ve included an Oreo crust recipe below – just in case you want to take it to the next level.
What are frozen whipped toppings?
I often get this question from our friends outside the US. Frozen whipped cream is the general term for Cool Whip – an imitation of whipped cream. I love Cool Whip. But I understand that not everyone does that. It is not available everywhere. So the question is…
Can I use whipped cream?
The answer is yes. The recipe calls for two 8-ounce containers of Cool Whip. Each container gives you about 3 cups of Cool Whip, so two bowls are about 6 cups. To make up for this, you will need to whisk 3 cups of heavy cream with about 1/3 cup of powdered sugar over medium/high heat for 3 to 4 minutes or until you get medium peaks. This should yield 6 cups. Then divide it evenly and use 3 cups of it for the chocolate filling and another 3 cups to mix with Oreos for garnish.
Easy Oreo Chocolate Pie
Preparation time: 20 minutes
Cooling time: 2 hours
- 1 prepared Oreo crust (6 ounces store-bought or homemade)
- 2 (3.9 ounce) cans of instant chocolate pudding.
- 2 cups of milk.
- 2 (8 ounces) frozen whipped cream, thawed (such as Cool Whip).
- 12 Oreo cookies, coarsely broken.
1. In a large bowl, whisk together pudding mix and milk until pudding mixture is dissolved. The mixture will start to thicken.
2. Add 1 bowl of the whipped cream and mix until well combined.
3. Pour the mixture into the prepared crust. evenly distributed.
4. Add the broken Oreo to the other container of whipped topping and gently fold it in, saving some Oreo pieces for the top of the pie.
5. Spread the mixture over the chocolate layer and sprinkle the rest of the Oreo pieces on top.
6. Refrigerate for at least 2 hours to allow the pie to settle. Keep refrigerated.
Easy to make Oreo pie crust
Preparation time: 20 minutes
- 24 Oreo cookies.
- 4 tablespoons of melted unsalted butter.
1. Mix the Oreo (including the filling) in a food processor or chopper until you get small crumbs.
2. Add the crumbs to a large bowl. Add the melted butter and stir to make sure the crumbs are well covered.
3. Pour batter into an ungreased 9-inch pie plate and gently press the batter evenly onto the bottom and sides of the pie plate. I like to use a 1/3 or 1/4 cup dry measuring cup to press it flat.
4. To set the crust, you can either bake it or refrigerate it. If I was going to use it in a no-bake recipe, I put it in the fridge for about 30 minutes to allow the butter to harden and firm the crust. Otherwise, you can bake it in a 350-degree oven for 8 to 10 minutes, then let it cool completely before you finish your recipe.
- This recipe works best with classic Oreo cookies. I suggest not to use Thins, Double Stuf or Mega Stuf.
- This crust recipe can also be pressed into a 9 to 10 inch skillet for a cheesecake crust.
This recipe originally appeared SouthernBite.com. For more great recipes, visit the website or check out “Southern cookbook. “