Oreo Overkill Pie Recipes

OREO® PIE

Steps:

• Beat milk and pudding mix together in a large bowl with an electric hand mixer until thick and smooth, about 2 minutes; add crushed cookies and stir.
• Refrigerate pudding mixture until semi-set, about 10 minutes.
• Spread pudding mixture into the baked pie crust; top with whipped topping.

OREO WHOOPIE PIES

Steps:

• In a stand mixer, cream together the sugar, salt, butter, vanilla and egg.
• In a separate bowl, sift together the flour, baking soda and cocoa. Add this to the first mixture alternately with the water and buttermilk.
• Drop the batter by teaspoonfuls onto a greased non-stick cookie sheet. For easiest removal, line the cookie sheet with parchment paper. Bake the cookies at 400 degrees Fahrenheit for 7-8 minutes. Watch them closely. If your cookie cakes are smaller than ours, they will bake faster. Set the cakes aside to cool on the pan until you can move them easily to a wire rack to cool completely.
• In a stand mixer, whip the softened butter and shortening on medium speed for 2-3 minutes. Add the vanilla and powdered sugar. Mix on low speed until the powdered sugar is all incorporated.
• Add in the heavy cream, one tablespoon at a time, and beat the frosting on medium speed until the frosting has reached the consistency that you like. (I used 6-7 tablespoons of cream).
• Add the Oreo cookies to the frosting, 3 at a time, and beat on medium-low speed until they are all broken up and blended in.
• Choose two whoopie pies that are about the same size. Spread the Oreo frosting between the two cakes. This should make about 10-15 whoopie pies, depending on the size you make the cakes.
• Store at room temperature in an airtight container.

NO BAKE OREO COOKIE PIE

Steps:

• Sweetener options: 6 tbsp pure maple syrup or agave, or 1 cup pitted dates, or stevia or erythritol equal in sweetness to 6 tbsp sugar.Prepare a pie crust of choice (recommendations are listed earlier in this post, OR finely crush 20 Oreo-style cookies, stir with 4 tbsp oil or butter, and press into a pie pan). In a bowl, cover the cashews with water and let sit at least 8 hours. Drain and pat completely dry. Combine the drained cashews with the salt, vanilla, sweetener, and 1 1/2 cup water, and blend until smooth. Blend a full minute if you have a Vitamix. This can technically be done in a regular blender or food processor if you blend a very long time; it just might not be as smooth. Add the chocolate cookies and blend again, just enough to crush the cookies. Pour into the crust, and freeze to set. This healthy and vegan pie is best kept in the refrigerator. Or you can freeze it, but be sure to thaw fully before serving.View Nutrition Facts

OREO OVERKILL PIE

Steps:

• Finely grind cookies in processor. Transfer 2 tablespoons cookie crumbs to small bowl; reserve. Add melted butter to remaining crumbs in processor; blend until moist crumbs form. Press crumb mixture onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze crust until firm, about 10 minutes.
• Spread half of ice cream in crust. Top with banana slices. Spread remaining ice cream over. Sprinkle 2 tablespoons cookie crumbs over pie. Freeze until firm, about 4 hours. (Can be made 3 days ahead. Cover; freeze.) Serve with sauce.