First things first: this isn’t one of those no-bake Oreo pies with cream cheese and Cool Whip. Those are good and all, but nowhere near this…
Oreos are the most Amurrican cookie out there. There’s just something about those crumbly, chocolatey cookies stuffed with that unidentifiable creamy filling that turns anyone, in any situation, into a kid again. Even better: unlike Lunchables and Gushers, Oreos are still socially acceptable to eat past middle school. I’ve yet to find a person who doesn’t like Oreos, but there are some people who love them. You know what I’m talking about. It’s like the Cult of Cookies ‘n’ Cream.
This pie is for those people. Those people who ate sleeves of Oreos as a kid, those people who will take the blue package over the entire candy aisle, those people stuffing their self-serve froyo cups with the crushed cookies. It’s basically a gigantic Oreo cookie, but with the soft, decadent texture of a Toll House pie. Sounds good, right?
Oreo Cookie Pie
Yields one 9″ pie
For the crust:
- 25 Oreos
- 3 tablespoons unsalted butter, melted
- 3/4 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 teaspoons baking soda
- pinch of salt
- 3/4 cup granulated sugar
- 1/2 cup room temperature unsalted butter
- 1 large egg
- 1/4 cup milk
- 12 ounce package white chocolate chips
- 1/4 cup room temperature unsalted butter
- 1/2 cup vegetable shortening
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- extra Oreos, for garnish
- Preheat the oven to 375*F.
- In a food processor, pulse the Oreos until they’re ground to a fine meal. Stir in the melted butter, then press the mixture into the bottom of a 9″ pie pan.
- In a large bowl, sift together the flour, cocoa powder, baking soda, salt and sugar.Beat in the butter and egg, then add the milk a few tablespoons at a time. Stir in the white chocolate chips. The batter will be thick, like a very sticky cookie dough.
- Spoon the batter into your prepared cookie crust, being careful not to unsettle the cookie crust.
- Bake for about 35 minutes, or until a test comes out nearly clean. Remove from the oven and allow to cool completely
- Meanwhile, beat together the butter and shortening, then add the powdered sugar in 1/4 cup increments until an Oreo filling consistency is reached. Beat in the vanilla and add milk to achieve the desired consistency.
- Once the pie is completely cool, add a thick layer of the frosting to the top. Garnish with crushed Oreos and serve!
Okay, so looking over my last few recipes, I really owe you guys something healthy…or at least savory. (The world of baked goods just provides infinite creativity when you’re bored, and even the flops still taste good.) Suggestions/requests?