One day I just whipped this pie up; I pretty much made it up as I went along with ingredients that I felt sounded tasty. I mean, can you really go wrong with Oreo crust, a fudge layer, and a rich and light no bake chocolate cookies and cream filling? I didn't think so; they all sound yummy to me.
I was hopeful that this pie would be tasty, but I was honestly surprised with how delicious it really was. I mean, it is pretty darn fantastic. It was loved so much by friends and family that it was requested to be made multiple times for multiple occasions in a span of a week.
The chocolate cookie sandwich crust is not your typical Oreo crust, and the filling is rich like cheesecake yet light like a pudding cream pie. It really is in a league of it's own.
I was also surprised by the reactions I received from others. My kids refer to this Fudge Bottomed Chocolate Cookies and Cream Pie as Frosting Pie; they couldn't get enough of it. I was also surprised that my anti-chocolate friends and family absolutely LOVED this pie too.
Basically, this pie is amazing, and it's practically no-bake (an optional baking of the crust) so it's simple and easy to make.
Fudge Layered Cookies and Cream Pie
Active Time: 40 minutes
Inactive Time: 3-4 hours
2 c. chocolate sandwich cookie crumbs (about 2/3 of an Oreo package)
1/4 c. sugar
4 Tbsp butter, melted
2 Tbsp milk
1/2 c. chocolate chips
Cookies and Cream Chocolate Filling
1 1/2 c. mini-marshmallows
2/3 c. chocolate chips
1/4 c. milk
1 1/2 c. heavy whipping cream
1 Tbsp sugar
2 (4.2 oz) Oreo pudding box
Toppings (Optional): Oreo cookie chunks and/or whipped cream
- In a medium pot melt the first three filling ingredients, the mini-marshmallows, chocolate chips, and milk, over medium heat. Stir it constantly until melted; it should take about 5 minutes. Remove pot from the heat and let the mixture cool.
- Preheat oven to 300 degrees. You don't have to bake the crust, but I prefer to for the perfect texture. If you aren't baking the crust obviously don't turn on the oven.
- In a small bowl mix 2 cups of Oreo, or chocolate sandwich cookie, crumbs, 1/4 cup of sugar, and 1/4 cup of melted butter with a spoon or fork.
- Press the mixture into a deep pie pan forming a crust on the bottom and sides of the pan. You can use the back of a spoon or the palm of your hands to press the crust in the pan. If you are baking the crust place it in the oven and bake it at 300 degrees for 5-8 minutes.
- Remove pan from oven and place aside to cool.
- In a microwaveable bowl melt the fudge ingredients together in the microwave. Either melt it on a "chocolate melt" setting or melt it at 50% power for 30 seconds. Stir it. If it isn't melted and smooth, microwave for 15 seconds/50% power intervals stirring between each interval. When it is smooth and melted spread the fudge on the bottom of the crust.
- In a large bowl or stand mixer whip the heavy whipping cream and 1 tablespoon of sugar together until stiff peaks form.
- Using a spoon or the paddle on your stand mixer add the dry Oreo pudding boxes to the whipping cream until just combined.
- Finally, add the cooled marshmallow mixture to the bowl and stir/mix until just combined.
- Pour the chocolate cookies and cream filling into the prepared fudge bottomed pan and evenly spread it around.
- Place the pie in the refrigerator for at least 3-4 hours or longer. This is a great dessert to make ahead for a party or gathering.
- Enjoy your Fudge Bottomed Chocolate Cookies and Cream Pie! I prefer to enjoy it with milk, but my kids are purists and just like to gobble it up.
- Store leftovers in the refrigerator!
Happy Frosting Pie aka Fudge Bottomed Cookies and Cream Pie eating!