A chocolate cream pie with an Oreo crust! So simple and so delicious.
When I think of Thanksgiving dinner I think of pie. So for our Thanksgiving collaboration dinner, I knew there had to be a lot of pie choices and I knew I wanted to make one of them.
My favorite sort of pies are actually not the most traditional Thanksgiving pies. Of course I have to eat a small piece of those as well, you know, pumpkin, apple, pecan, etc. But my favorite pies to get a really big piece of at Thanksgiving dinner are the cream pies. Of the chocolate, coconut or banana variety. I’ll take one of each please.
This time I decided to go with a chocolate pie. I had never made an oreo crust before and I knew this was a good time to try it out (Its almost exactly the same as a graham cracker crust, just fyi – which I knew, but still wanted to try it)
I once again went the half from scratch method with this pie, as I did with my green bean casserole. I made a fresh oreo pie crust instead of buying one from the store (though you could do that too) and then filled it with boxes of store bought instant pudding. Inspired by this Kraft Recipe for Oreo Triple Layer Chocolate Pie.
**Do not follow the instructions of how to make the pudding from the box!
Chocolate Cream Pie
- 25 oreo cookies
- 6 TBS butter
- 2 3.9oz packages chocolate jello instant pudding
- 2 cups cold milk
- 8 oz cool whip topping (room temperature)
- Preheat your oven to 350 degrees.
- Finely crush your oreo cookies either using a food processor or with a rolling pin and a plastic bag, until cookies are crumbs.
- Melt your butter in the microwave and combine your Oreo crumbs and butter in a medium sized bowl.
- Pour your crumb mixture into the bottom of a pie pan and press firmly and evenly into the bottom and up the sides of the pan.
- Bake for about 12 minutes. Remove from oven and allow to cool completely.
- Combine pudding mixes and 2 cups cold milk in a medium sized bowl and whisk until well mixed for about 2 minutes.
- Pour in about half of the pudding into the crust.
- Stir about half of the cool whip into the remaining pudding and pour over the chocolate layer.
- Refrigerate a few hours until pudding is set, or ready to serve.
- Top with additional cool whip.
Enjoy this delicious and easy chocolate pie!