Recipe: Easy Oreo Chocolate Pie

If you’ve been hanging around these parts for any length of time, you know that I’m no stranger to a recipe shortcut. I’m a big fan of anything that helps me get food on the table quickly, easily and without a lot of hassle. Many times I’m talking about recipes that help me get supper done faster, but I like easy recipes when it comes to desserts, too. So that’s what I’m giving you today – a dessert recipe that’s quick, easy and calls for only a few ingredients. But I’m going to give you a few tricks to make it extra special, too.

I’m a big fan of those frozen chocolate pies from the grocery store. You know, like Marie Callender’s or Edwards. It might be that they require virtually zero effort, but I think it’s the creamy chocolate filling and that fluffy whipped topping. But, being the whole “best-selling cookbook author,” I’m not a big fan of showing up to a summer barbecue with a frozen, pre-made pie. So, I started thinking, “How can I recreate that, but keep it easy?”

Well, this Easy Oreo Chocolate Pie is the answer.

This decadent creation includes a fluffy chocolate layer made with instant chocolate pudding, milk and frozen whipped topping. That’s topped with more whipped topping with a healthy helping of broken Oreo cookies for a little texture. All of that sits in a perfect Oreo crust.

Can I make my own Oreo crust?

Let’s talk about that crust. I’ve written the recipe to use a store-bought Oreo crust to make this even easier, but you can make your own crust like I did in the photos. It’s pretty easy and I’ve included my Oreo crust recipe below – just in case you want to take it to the next level.

What is frozen whipped topping?

I often get this question from our friends outside the U.S. Frozen whipped topping is the generic term for Cool Whip – an imitation whipped cream. I love Cool Whip. But I understand that not everybody does. And it’s not available everywhere. So the question is …

Can I use real whipped cream?

And 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 containers is about 6 cups. To replace that you’ll need to whip 3 cups of heavy cream with about 1/3 cup of powdered sugar on medium/high for 3 to 4 minutes or until you get medium peaks. This should yield 6 cups. Then divide that evenly and use 3 cups of it for the chocolate filling and the other 3 cups to mix with the Oreos for the topping.

Easy Oreo Chocolate Pie

Prep time: 20 minutes

Chilling time: 2 hours

Serves: 8

Ingredients

• 1 prepared Oreo crust (6-ounce store-bought or homemade).
• 2 (3.9-ounce) boxes instant chocolate pudding.
• 2 cups milk.
• 2 (8-ounce) containers frozen whipped topping, thawed (like Cool Whip).
• 12 Oreo cookies, coarsely broken.

Instructions

1. In a large bowl, whisk the pudding mix and milk together until the pudding mix has dissolved. The mixture will start to thicken.

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2. Add one container of the whipped topping and mix until well-combined.

3. Pour the mixture into the prepared crust. Spread evenly.

4. Add the broken Oreos to the other container of whipped topping and gently fold together, saving a few Oreo pieces for the top of the pie.

5. Spread the mixture over the chocolate layer and sprinkle the remaining Oreo pieces on the top.

6. Chill for at least 2 hours to allow the pie to set. Keep chilled.

Easy Homemade Oreo Pie Crust

Prep time: 20 minutes

Ingredients

• 24 Oreo cookies.
• 4 tablespoons unsalted butter, melted.

Instructions

1. Pulse the Oreos (filling included) in a food processor or chopper until you get fine crumbs.

2. Add the crumbs to a large bowl. Add the melted butter and then stir to ensure the crumbs are well-coated.

3. Pour the mixture into a 9-inch ungreased pie plate and carefully press the mixture evenly on 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’m going to use it in a no-bake recipe, I just put it in the refrigerator for about 30 minutes to allow the butter to harden and set the crust. Otherwise, you can bake it in a 350-degree oven for 8 to 10 minutes, then allow it to cool completely before finishing your recipe.

Notes

• This recipe works best with classic Oreo cookies. I suggest not using the Thins, Double Stuf or Mega Stuf.
• This crust recipe can also be pressed into a 9- to 10-inch springform pan for a cheesecake crust.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”