I should have listened to my sister. When we decided to do an
Oreo pie for February’s pie of the month in 2011, she found this recipe on Kraft Foods website.
She emailed me a link with ideas for modifications, recommending
that we simply buy a pre-made Oreo pie crust instead of going to the trouble of
making our own. As you can see, there is no Oreo crust in the ingredients
picture.
Well, I thought it couldn’t be that hard to make my own Oreo crust, so I disregarded her advice. It turned into a 45 minute ordeal that I now share with you as I shake my head.
It was 10 pm, and I had a brain block. I realized soon
afterward that I could have employed any number of tactics to make the Oreos
into crumbs… I could have put them in a baggie and rolled them out with a
rolling pin or beat them with a hammer. If I had had a food processor, I could
have ground them up that way. But no, I used a spoon and my hands – it was a
pretty arduous task!
My hands got messy several times throughout the process, and
whenever I washed them off, they were extra soft. At least something good came
of it (well, I mean besides the pie, obviously).
Chopping Oreos for the pie filling was a piece of cake after
the crushing-for-crust ordeal. And look how many are left in the package!
Instead of the vanilla pudding that was recommended, we used
Oreo flavored pudding and whisked it in with milk for 2 minutes precisely.
Just look at this beautiful combination – before stirring it
up and placing it in the crust.
We topped it with Oreo crumbs too, just to make it look
prettier, and because who wouldn’t want more Oreos?
Recommended serving includes a glass of milk and maybe another
full Oreo or two.
Oreo Cream Pie (recipe
adapted from Kraft Recipes)
For Crust (or just buy a pre-made Oreo crust):
36 Oreo cookies,
divided*
¼ cup butter, melted
For Filling:
2 pkgs (3.4 oz. each)
Oreo flavored instant pudding
1½ cups cold milk
1 tub whipped cream
*at least 12 Oreo
cookies needed for pie filling if not making crust
- Crush 24 cookies finely; mix with butter. Press onto bottom and side of 9 inch pie plate.
- Chop remaining 12 cookies. Beat pudding mixes and milk into large bowl with whisk for 2 minutes. Stir in whipped cream and chopped cookies.
- Spoon into crust. Garnish with Oreo crumbs, if desired. Refrigerate overnight (or at least 4 hours).
yummy........making one tomorrow
ReplyDeleteoh god yes
ReplyDeleteYum my boyfriend and daughter are going to love this!!
ReplyDeleteWhat do you do with the Oreo icing?
ReplyDeleteyummy
ReplyDeleteTotally attempted this. Followed directions and everything. Let sit in fridge overnight. Took it out and it was like soup in a crust. Made me sad
ReplyDeleteWhat size of Oreo pudding? In your picture it shows a 4.2 oz box but your instructions say 2 3.4 oz boxes.
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