The only thing better than cookies and cream ice cream just might be this yummy pie. You'll love the dreamy, creamy filling and the crunch of the Oreo crust.
1 cup sugar, divided
1/3 cup cornstarch
1/2 cup unsweetened cocoa powder
4 large eggs
2 cups whole milk
1 Tbsp vanilla extract
4 oz whipped topping
12 Oreos, crushed
Crust & Topping:
1 store-bought, ready-to-use Oreo pie crust
8 oz whipped topping
Whisk together 3/4 cup of the sugar, cornstarch, and cocoa powder in a small bowl, until evenly mixed. Add the eggs and whisk until fully incorporated into the dry ingredients. Set aside.
Bring the milk and the remaining 1/4 cup of sugar to a simmer in a medium-size pot. Slowly pour the sweetened milk into the bowl with the cocoa mixture, whisking constantly until combined. Add the mixture back to the pot and cook on medium-low heat until thickened, stirring constantly with a wire whisk so that it doesn't clump up or stick to the pan.
Stir in the vanilla and then pour the mixture into a medium-size bowl. Cover with plastic wrap, making sure to press the plastic directly onto the cream so that it doesn't form a skin. Refrigerate until completely cool.
When the pudding mixture has cooled, fold in 4 ounces of the whipped topping and the crushed Oreos until evenly incorporated. Pour into the pie crust and spread to distribute evenly. Refrigerate for 2 hours.
Pipe or spread the other 8 ounces of whipped topping around the pie in your desired pattern, and decorate with the other Oreos. Refrigerate overnight.
This recipe is prepared using the Cook's Essentials® 10-Piece Porcelain Enamel Cookware Set (K40431).
QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites, nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.