Time 20m Number Of Ingredients 4 Steps:
Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos. 2. Add the Oreo crumbs to a bowl and combined with the melted butter. 3. Pour the mixture into your pie pan or springform pan (I like to grease mine to ensure no sticking) and press into an even layer on the bottom and up the sides. 4. For a no bake crust (pie or cheesecake), you can refrigerate it for 30 minutes before adding your filling. If you are going to bake it, bake at 350 degrees for 8-10 minutes.
Time 15m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Pour crushed cookies in 9x13 glass dish. Melt butter, pour over cookies. Mix 1/2 of the cool whip, cream cheese and powdered sugar, spread on top. Mix pudding with milk and sweetened condensed milk; beat until thick, spread on top. Spread on other 8 oz Cool Whip. Sprinkle with leftover cookies. Refrigerate over night.
Time 35m Yield 8 to 10 servings Number Of Ingredients 15 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.
Yield Makes one 9-inch crust Number Of Ingredients 4 Steps:
Preheat the oven to 350°F. Place the Oreo cookies and cinnamon in a food processor (see page xviii) and pulse them together until they are ground down into fine crumbs. In a medium bowl, mix together the crumbs and melted butter, using a fork to combine. Add and incorporate the milk, 1/2 tablespoon at a time, stopping when the crumbs are moist enough to mold into a pie shell (this may take only 1 1/2 tablespoons of milk to accomplish). Spread the Oreo crust mixture evenly across the bottom and sides of a 9-inch pie plate so that it covers the entire dish. There should be no gaps in the crust. Bake for 5 minutes. Cool the pie shell for 30 minutes before adding your desired pie filling.
