Chocolate Pudding Pie

This pie. Is fantastic. And it is so, so easy.

That's all I'm gonna say about it. Just. Make it. Please. For the sake of your health.

Your ingredients: Chocolate chips, cream, oreos, whole milk, egg yolks, sugar, cornstarch, and vanilla

First, crush up your Oreos, butter, and sugar together and bake a beautiful, delicious piecrust out of it.

In a bowl, whisk together your egg yolks and sugar, then add the cornstarch, vanilla, and salt.

Now melt your milk and chocolate on the stove, try not to drink it all because it smells deliciously like hot chocolate. Then add it to the egg yolks, then back into the pan, then cook it until it thicks up. Then pour it onto the pie crust.

Mm, mm, mmmmmm. Top it with whipped cream and gobble it up!

Chocolate Pudding Pie

Slightly changed from Ezra Poundcake

Crust:

1 1/4 cup very finely ground Oreo crumbs

5 tbsp. butter, melted

3 tbsp. sugar

Pie Filling:

2 1/2 cups whole milk

5 oz. semi-sweet chocolate chips

4 large egg yolks

3/4 cup sugar

1/4 tsp. salt
3 tbsp. cornstarch

1 1/2 tsp. vanilla

Whipped Topping:

1 cup heavy cream

1 tbsp. sugar

1 tsp. vanilla


For the crust:
Preheat oven to 350°.


Mix together the crushed Oreos, melted butter, and sugar, then press them into the bottom of a 9-inch pie pan. Bake for 5 minutes, then set aside to cool.


For the pie:
In a heavy saucepan, turn on medium-high heat and combine the milk and chocolate chips. Use a whisk occasionally until the chocolate is melted.


In a large, heat-safe bowl, whisk together the egg yolks and sugar. Add in the cornstarch, salt, and vanilla. Pour the melted chocolate mix into the bowl and whisk the mixture together until combined.


Pour the whole mixture back into the saucepan and return to medium-high heat. Cook until the mixture thickens and begins to bubble slowly. Remove it from heat and whisk it until it's smooth, about a minute. Pour the mixture onto the pie crust.


Cover the pie with plastic wrap, make sure you lay the plastic wrap directly on top of the pie. Refrigerate for at least 2 hours.


For the whip:
With a whisk or an electric mixer with a whisk attachment, beat the sugar, cream, and vanilla until stiff peaks form.


Spoon onto the pie.

Oreo Cheesecake Cupcakes

I can't believe that I haven't shared this recipe with you yet! Because this recipe is my specialty. This is the one that started it all. This is the first desert I made for Game Night, and it was a hit.

And the best part is, it is so easy, and it's a total crowd pleaser!

Not to mention, it's Oreos, and it's cheesecake. What could be better?

I decided to make this batch Halloween-y, because Paige-y Paige gave me this wonderful batch of Halloween Oreos, and I only ate a few of them before using them in the cupcakes. See how much self-control I have?

Your ingredients: Oreos, sour cream, sugar, vanilla, eggs, and cream cheese

First, line all your muffin pans with cupcake liners and put a whole Oreo into the bottom of each one, like this.

Now, beat your cream cheese, add in the sugar and beat, add in the vanilla and beat, then the eggs, then the sour cream. At this point it looks very cheesecake-ish and delicious.

Stir in the chopped-up Oreos by hand. Mine looks orange because of a little food coloring magic, but yours will look white with delicious Oreo flecks.

Spoon the mixture evenly into your cupcake liners and bake for 22 minutes, until the middle doesn't jiggle. Take them out and them cool on a wire rack.

Look how cute and orange they are!

I am going to give you the recipe halved, because the first time I made this I wound up with an obscene amount of these, like 40 cupcakes. So I almost always half the recipe, but sometimes it messes with my brain trying to look at the full recipe and half it. Let's just say that it doubles well- really well.

Oreo Cheesecake Cupcakes

Makes about 18 cupcakes

From Handle the Heat

1 lb. cream cheese, softened

2 eggs, lightly beaten, room temperature

24 Oreos, 18 whole and 6 coarsely chopped

1/2 cup sugar

1/2 tsp. vanilla extract

1/2 cup sour cream

dash of salt

Preheat your oven to 275°. Line standard muffin tins with cupcake liners, put a whole Oreo in the bottom of each one.

Beat the cream cheese until smooth, scraping down the sides as necessary. Add the sugar a little at a time, beat until combined. Add the vanilla, beat until combined. Pour in the eggs a little at a time until combined. Beat in the sour cream and salt until combined.

Stir in the chopped cookies by hand. Pour the mixture evenly into cupcake liners. Bake for 22 minutes, until the middles don't jiggle. Transfer the cupcakes to a wire rack to cool.

Creamy Oreo Pie

I'm not sure if you know this about me. I love Oreos. With the kind of passion that is normally reserved for people.

I try to keep an open mind when bookmarking recipes to try, but if it has Oreos in it, or involves cheesecake in any way, it's most likely going in my "Save File." I even have a recipe saved for some crazy Oreo Brownies- just brownies, with an Oreo baked into the middle of them. Which, frankly, would sound disgusting to me if it were any other cookie besides an Oreo.

This pie is... it's indescribable. It's wonderful. And it's so incredibly easy, you'll hardly believe it.

You need this pie in your life.

Your ingredients- yes, this is all of them. Cream cheese, Oreos, butter, Cool Whip, and sugar.

First, crush up 26 of your Oreos. Funny story- look closely at this picture- do you see any blades? That's because there are none. When I turned on the food processor after taking this picture, nothing happened except a loud noise that sounded suspiciously like "Puuuuuuut iiiiin the blaaaaades, stuuuuuupid."

Then, melt your butter and mix it in with the crushed Oreos. Push it into the bottom of a 9 inch pie pan, this is your crust. Bake it for 5-7 minutes- not too long, just long enough. Don't burn it.

Put your crust in the fridge to cool and let's make the filling. Put the cream cheese and sugar into your mixer and beat until smooth and fluffy.

Chop up 9 more Oreos (you can do it by hand, they don't have to be perfect like the crust). Throw in 2 cups of the Cool Whip and mix until combined. (Also, technically you're supposed to this part by hand, but I was a little busy obnoxiously singing and dancing along with Billy Joel's "Big Shot" and I missed that instruction. Didn't affect the pie. I was embarrassed.)

Spoon the mixture into your pie crust and make it look smooth and pretty. You can decorate it like I did, or you can just leave it. Either way, please lick the mixing bowl that your filling was in. It's uh... important to get a sense of.... what your pie is like when it's finished and...

And I'm a total advocate of licking spoons and bowls whenever possible. Let's face it, it's good for your health. Your mental health, that is.

Refrigerate it for at least 2-3 hours, and then try not to eat it all in one sitting all by yourself. Good luck.

Creamy Oreo Pie

Slightly adapted from The Purple Foodie

39 Oreos

1/4 cup butter, melted

1/3 cup sugar

2 cups Cool Whip, thawed

8 oz. cream cheese, softened

Preheat the oven to 350°.

Finely crush 26 Oreos, then mix well with the melted butter. Press into the bottom of a 9-inch pie pan. Bake for 5-7 minutes, until set. Put the crust in the refrigerator while you make the filling.

In an electric mixer, beat the cream cheese and sugar together until fluffy and smooth. Coarsely chop 9 more Oreos, add them to the cream cheese and sugar. Add in the Cool Whip and stir until combined. Spoon mixture onto the crust.

Refrigerate for 2-3 hours before serving.