Cookies and Cream Pie
Cookies and Cream Pie
Cookies and Cream Pie
Cookies and Cream Pie

Cookies and Cream Pie

David Venable

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.

Pie Filling

  • 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
  • 8 Oreos

Directions

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.

Cook's Notes

Try doubling this recipe and making two pies…one for now, one for the freezer. Don't garnish the freezer pie with Oreos, as they may lose their crunch. Add the cookies just before serving, after the pie thaws for a day in the fridge.

Print Recipe