Best Oreo Triple Layer Chocolate Pie Recipe 445 Recipes

NO-BAKE OREO CHOCOLATE MOUSSE PIE

Steps:

• Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
• Grind one full package of Oreos cookies into a fine crumbs using a food processor or blender.
• In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs as well coated.
• Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
• Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
• Place 1 tablespoons of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
• In a microwave-safe bowl, combine chocolate chips and 2 tablespoons of heavy whipping cream. Microwave in 30-second increments, stirring each time until the chocolate is melted.
• Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!
• Stir the liquid gelatin into the melted chocolate and set it aside to cool.
• Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
• Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it's completely smooth.
• Scrape down the sides of the bowl, and add the melted chocolate, beating until it's completely mixed into the cream cheese, scraping down the bowl as needed.
• Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spread evenly and refrigerate.
• Wash and dry your mixing bowl. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
• Place 1 tablespoons of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
• Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
• Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until peaks start to form.
• Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
• In a large Ziploc bag, roughly chop and smash 10 Oreo cookies into small pieces/crumbs. Fold the smashed cookies into the prepared whipped cream. Pour the whipped cream over the chocolate layer and spread evenly.
• Refrigerate the pie for 3 to 4 hours until all layers are firm. When ready, remove the sides of the pan and prepare the toppings before serving.
• Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
• Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
• Pipe the boarders of the pie with whipped cream using a large open star tip.
• Heat the hot fudge according to the instructions on the jar. Drizzle over the top of the pie.
• Smash the Oreos cookies and sprinkle them over the top of the pie. Slice and serve!
• This pie must stay refrigerated.

OREO TRIPLE LAYER CHOCOLATE PIE RECIPE - (4.4/5)

Steps:

• Finely crush 24 cookies; mix with butter. Press onto bottom and up side of 9-inch pie plate. Beat pudding mixes and milk with whisk 2 min. Spoon 1 1/2 cups pudding into crust. Stir half the Cool Whip into remaining pudding; spread over pudding layer in crust. Chop remaining cookies; stir into remaining Cool Whip. Spread over pie. Refrigerate 4 hours or until set.

COOKIES AND CREAM TRIPLE LAYER PIE

Steps:

• Crush 24 cookies finely; mix with butter. Press onto bottom and up side of 9-inch pie plate.
• Beat pudding mixes and milk with whisk 2 min.; pour 1-1/2 cups into crust.
• Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Chop remaining cookies; stir into remaining COOL WHIP. Spread over pie.
• Refrigerate 4 hours or until firm.

TRIPLE-LAYER CHOCOLATE PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.

OREO TRIPLE LAYER CHOCOLATE PIE

Steps:

• 1. Mix 2 cups crushed oreos and butter; press into the bottom and up the sides of Grandma Bonnie's Pie Plate. Pour milk into large bowl. Add pudding mixes and beat with wire whisk for 2 minutes (mixture will be thick). Spoon 1 1/2 cup of pudding into the prepared crust. Gently stir 1/2 of the cool whip into the remaining pudding. Spread this mixture over the pudding already in the crust. Stir chopped oreos into the remaining cool whip and then spread it over the pudding mixture. Refrigerate for 4 hours or until set. Garnish as desired.

CHOCOLATE CREAM PIE WITH OREO CRUST

Steps:

• Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
• Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
• Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
• To serve, whip cream and confectioners' sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.