Oreo Pudding Pie Recipe Everyone Needs To Indulge In
Just the name "Oreo pudding pie" has got our mouth watering because Oreos do tend to make everything better.
This cold, crunchy, and creamy pie is brought to you by Jennine Bryant. Bryant definitely attributes her inspiration for this dessert to being a hard-core Oreo enthusiast, exclaiming, "The Oreo pudding pie is really a celebration of decadence and the versatility of Oreos!" And while she's based in the UK, she appreciates a classic American mainstay. "I'm English, and I love seeing fabulous American puddings and pies. They always seem so indulgent and exciting, so layering the cream cheese, chocolate pudding, and cream on top was sort of an homage to that," she says.
We can't blame her. Take one look at this pie, and you're going to want to dig in immediately. It looks — and tastes — that good. Read on for details on making this exceptional cookie-based pie, which serves eight to ten people ... depending on who's doling out the slices.
Gather the ingredients for Oreo pudding pie
The first step is to make sure you've got all the ingredients to be successful in your Oreo pudding pie endeavors. This recipe calls for Oreos, salted butter, cream cheese, powdered sugar, vanilla extract, chocolate pudding mix, milk, and double cream.
Bryant uses Angel Delight chocolate pudding mix, but you can choose whatever brand you prefer. The one non-negotiable in this ingredient list is the Oreo cookies. Per Bryant, "I love using Oreos for cheesecake or pie bases. It's such a simple thing to do, but they make things so tasty and rich."
After all the ingredients are out, measured, and ready, prep the pie pan — which, in this recipe, is a seven-inch springform cake tin — with parchment paper, and set it aside.
Blend the Oreos into crumbs
After all the ingredients are good to go, the next thing you need to tackle is the Oreo pudding pie's cookie crust. Those delicious Oreo cookies have to be pulsated into a crumb-like state in order to create the base of the crust.
Blend the Oreos in your blender (or in a large food processor) until they are a mass of fine crumbs. Pour the crumbs into a medium-size mixing bowl (one deep enough that you can easily press your hands into it without crumbs spilling over the side), but set aside four tablespoons of the crumbs to use later on in the recipe.
Mix the Oreo crumbs with melted butter
After pouring the blended Oreo cookies into a bowl, it's time to add the butter. Per this Oreo pudding pie recipe, you should melt the butter in the microwave and then pour it over the pile of Oreo crumbs. Then, using your hands or a spoon, mix the crumbs and butter thoroughly so they are well-combined.
You might be hesitant to use your hands, but it will get the job done sufficiently, so we suggest you take the plunge (into Oreos and butter).
Press the Oreo and butter mixture into a cake pan
Once the butter and Oreo crumbs have been thoroughly mixed, you're going to press them into the pan to form the crust. A springform cake pan is perfect for this Oreo pudding pie because it can be easily removed.
Using the back side of a spoon, press the mixture into the bottom and into the sides of the prepared cake tin. The recipe notes, "You can also use your hands for this if you would prefer." You do need to ensure that the cookie and butter mixture is firmly pressed down into the pan. After you complete this step, you are going to refrigerate the crust for 20 minutes in order for it to set.
Mix the cheesecake layer of your Oreo pudding pie
Next up is what Bryant refers to as the "cheesecake layer" of the Oreo pudding pie. Per the recipe, you should mix the cream cheese, powdered sugar, and vanilla extract until they are well-combined, either with an electric hand mixer or a standing mixer. Once those ingredients have been mixed together, add three and a half ounces of the whipping cream, and whisk everything until the mixture becomes stiff. Be very mindful that you do not over-mix during this step. The final step in making the cheesecake layer is mixing in two tablespoons of the Oreo crumbs you set aside earlier.
You should now have a beautiful, whipped layer that's white with gorgeous chocolate speckles.
Pour the cheesecake mixture to the Oreo pie crust
While you're making the cheesecake layer, the crust is setting in the fridge. When you finish making the cheesecake layer, just check to make sure it's been at least 20 minute since you put the crust in the fridge. It has? Good. Now remove the crust from the fridge, and carefully pour the cheesecake layer into the pan and over the crust.
Smooth the top of the layer before you place it all back in the fridge, where it should sit for an hour this time. Look, an Oreo pudding pie takes a lot of time and patience, but we promise the end result is worth it.
Prepare the chocolate pudding
As the Oreo pudding pie chills in the fridge, you can make the chocolate pudding. This step in the recipe is pretty straightforward since you're using a packaged mix. The ingredients other than what comes in the package can vary depending on the brand you use, though. Be sure to check the back of the package while you're still at the grocery store so you know you have you need to make the pudding. Oftentimes, it just requires adding water. In the case of Angel Delight brand, you just need milk.
Prepare the pudding as per the instructions on the package, using the milk in the ingredients list only if necessary.
Spread chocolate pudding over the cheesecake layer
When you've finished making the chocolate pudding, make sure it's been at least an hour that the cookie crust with cheesecake layer has been in the refrigerator. Once it's ready to come out, the next step is spreading the chocolate pudding over the cheesecake layer. Use a spoon to add the layer of chocolate pudding on top of the cheesecake mixture. Make sure to completely cover the cheesecake layer, but definitely do not spill over the top of the Oreo pie crust.
Now place the almost-finished Oreo pudding pie back in the fridge for at least one more hour.
Top the Oreo pudding pie with whipped cream
When the pie is almost ready to come out of the fridge, you can start preparing the whipped topping with the remaining whipping cream. Bryant informs us, "The whipping cream should be whipped until stiff peaks are starting to form and the cream holds its shape. It can really depend on what you are using to whip it and what setting you use. I use a Kenwood stand mixer, and set on high, it takes about a minute for the cream to stiffen up to the right consistency."
It's also ideal to take the pie out of the springform pan just prior to adding the whipped cream topping."The best time to remove the pie is after the cheesecake and chocolate pudding layers have set for a while in the fridge but before putting the cream on top," insists Bryant. "That way, you can put your finishing touches to the pie without then needing to wrestle it out of the cake tin!"
According to this Oreo pudding pie recipe, you should "swirl the cream around with a spoon to give the topping a beautiful texture."
Sprinkle the remaining Oreo crumbs over the top
After the pie has been carefully removed from the tin and the whipped cream as been artfully spread across the top, there is one last garnish. The final step in the recipe before serving up this Oreo pudding pie is a sprinkling of Oreo cookie crumbs. You should have some left over. This isn't absolutely necessary, but it sure does look pretty. And who's going to argue with more Oreos?
In terms of longevity, Bryant tells us, "Stored in an appropriate container in the fridge, the pie should last three to four days." Good luck making it last that long.
- 11 ½ ounces Oreos
- 2 ¼ ounces (4 ½ tablespoons) salted butter
- 7 ounces cream cheese
- 1 ¾ ounces (3 ½ tablespoons) powdered sugar
- ½ teaspoon vanilla extract
- 10 ½ ounces (1 cup plus 5 tablespoons) double cream
- 1 packet chocolate pudding mix (e.g., Angel Delight)
- 1 ¼ cup milk
- Line the bottom of a 7-inch springform cake pan with baking/parchment paper and set aside.
- Blend the Oreos until they are fine crumbs. Set aside 4 tablespoons of the Oreo crumbs.
- Melt the butter in the microwave and then pour it over the Oreo crumbs. Mix thoroughly so that the butter and Oreo crumbs are well combined. Then, using a spoon, press the mixture into the bottom and sides of the prepared cake tin. You can also use your hands for this if you would prefer. Make sure that the mixture is firmly pressed down, then put into the fridge for 20 minutes to set.
- While the Oreo pie crust sets, mix the cheesecake layer. Add the cream cheese, sugar, and vanilla extract to a stand mixer, and mix until combined. Then, add 3 ½ ounces (7 tablespoons) of the double cream and whisk until the mixture is stiff. Be careful not to over-mix. Mix in 2 tablespoons of the Oreo crumbs that were put aside earlier.
- Remove the Oreo pie crust from the fridge, and pour the Oreo cheesecake mixture in, smoothing the top. Place this back in the fridge for an hour to set.
- Prepare your chocolate pudding mix according to the package, using the milk (or the suitable ingredients if you use a different brand).
- Using a spoon, add a layer of the chocolate pudding over the Oreo cheesecake mixture. Make sure to completely cover it, but don't go over the top of the Oreo pie crust.
- Place the pie back in the fridge for 30 minutes to set.
- Whip the remainder of the cream and dollop it on top of the chocolate pudding layer, swirling it around with a spoon to give the topping a beautiful texture.
- Sprinkle the remaining Oreo crumbs over the top. Serve.
| Calories per Serving | 554 |
| Total Fat | 38.0 g |
| Saturated Fat | 20.6 g |
| Trans Fat | 0.3 g |
| Cholesterol | 99.2 mg |
| Total Carbohydrates | 49.9 g |
| Dietary Fiber | 1.6 g |
| Total Sugars | 34.8 g |
| Sodium | 549.8 mg |
| Protein | 5.9 g |
