This No Bake Double Chocolate Cookie Pie brings all the nostalgia of a dirt cup but with a grown up twist of deep chocolate flavor!
True life confession: I really love Oreos! They are one of the very small amount of foods that I loved during childhood and still enjoy today! Cookies & Cream is far and away my favorite ice cream flavor and I love a good Oreo Blizzard every now and again. Recently I was talking with a friend about our love of dirt cups from childhood. Do you remember those? The chocolate pudding with crumbled Oreos and gummy worms? Well, this pie is inspired by those kiddie desserts but I made it all grown up with homemade pudding with a deep chocolate flavor and of course a big dose of Oreos!
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No Bake Double Chocolate Cookie Pie
I was about to write that pie season is almost upon us but then it got me to thinking that summer and fall are really both pie season, right? All those stone fruit pies, strawberry pies and super easy galettes make their appearances all summer and then we switch over to classics like pumpkin, pecan and even S’mores Pie in the fall!
During this transitional season between summer and fall, and if I’m being one hundred percent honest anytime of year, no bake pies are my jam. They are quick to put together and give me all the dessert-y satisfaction of a baked sweet and ice cream at the same time! Pretty perfect, right?
No Bake Oreo Icebox Pie
This rich chocolate pudding pie has a great depth of flavor from dutch processed cocoa powder
Of course there is also the Oreos which everyone loves right? I don’t think I’ve ever met anyone who doesn’t love an Oreo every now and again. Tell me what you think of this pie and don’t forget to leave a 5-star review!
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No Bake Double Chocolate Cookie Pie
No Bake Double Chocolate Cookie Pie
Ingredients
Crust
- 30 Oreos divided (6 for crumble topping)
- 4 tbsp unsalted butter melted
Filling
- 1 cup sugar
- ½ cup cocoa powder
- 1/4 cup cornstarch
- ½ tsp salt
- 2 tbsp instant espresso powder
- 3 cups whole milk
- 2 tbsp butter
- 2 tsp vanilla
- ¾ cup heavy cream
Instructions
Crust
- Melt butter and set aside.
- In a food processor, pulse Oreo cookies, including center filling, until crumbly like a sand texture. Add melted butter and pulse until well combined.
- Press cookie mixture into bottom and sides of 9 inch pie plate. Set aside. (I like to prepare the pan and grease it or spray with non-stick spray to ensure no possibility of sticking.)
Filling
- Whisk sugar, cocoa, espresso powder, cornstarch and salt together in a medium to large pot.
- With pot over medium heat, slowly add milk while stirring until smooth with no lumps remaining.
- Bring it to a boil over medium heat for two minutes as it starts to thicken to a pudding like texture. Stir constantly.
- Add butter and vanilla and whisk until well combined.
- Remove from heat and whisk in cream (it is important to remove from the heat or the cream will split.)
- Pour thickened filling into pie crust. Place crumbled Oreos all over top. The crumbles should sit on top of the filling and not sink.
- Place pie into the freeze for 4 hours or up to over night. Do not cover or steam and icicles will form. After the pie is completely cold, you can cover to store in the freezer for longer periods of time. Before serving allow pie to sit out for about 5 minutes, this will make cutting into slices easier. Enjoy!
Sooo good! The espresso deepens the chocolate flavor!
So glad you love it as much as we do!