Oreo Snickers Pie Recipes

COOKIES & CREAM PIE (OREO)

Steps:

• Preheat to 350°F (177°C).
• In a food processor or blender, pulse 20 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups, or 220g. Stir the Oreo crumbs and melted butter together. Press tightly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes. Allow to cool as you prepare the filling.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar and vanilla extract and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
• Using your mixer on low speed or a rubber spatula, fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
• Spread filling into cooled crust. Use an offset spatula to smooth down the top.
• Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours and up to 2 days. The longer refrigerated, the better the pie will set up. You could also freeze the pie for at least 4 hours and up to 3 months. The crust is a little difficult to eat frozen, though.
• Feel free to garnish the pie with whipped cream. I used Ateco 849 piping tip for the whipped cream in the pictured pie. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
• Cover and store leftover pie in the refrigerator or freezer for up to 5 days.

ULTIMATE SNICKERS ICE CREAM PIE

Steps:

• Add 30 Oreos to the bowl of a food processor. (Or you can do this step by hand.) Pulse until completely crumbled. Drizzle in the melted butter and puree until evenly combined, stopping to scrape the sides of the bowl down once if needed. Press the mixture evenly into the bottom of a 9-inch pie pan. Freeze for at least 15 minutes before adding ice cream.
• Dice the Snickers bars and remaining Oreos and set aside. While the crust freezes, set the chocolate ice cream out on the counter to thaw until slightly softened. Then remove the crust from the freezer, and gently spoon the ice cream into the pie crust to fill it up about halfway, smoothing the top so that it is nice and flat. Sprinkle half of the Oreos and Snickers pieces evenly on top of the chocolate ice cream layer. Then drizzle with caramel sauce and magic shell, and sprinkle with a pinch of flaky sea salt. Return to the freezer and chill until firm, at least 30 minutes.
• Set the vanilla ice cream out on the counter to thaw for about 10-15 minutes, until slightly softened. Gently spoon the vanilla ice cream on top of the chocolate layer, smoothing the top with a spoon. Sprinkle the remaining Oreos and Snickers pieces evenly on top of the vanilla ice cream layer. Then drizzle with caramel sauce and magic shell, and sprinkle with a pinch of flaky sea salt. Return to the freezer and chill until firm, at least 30 minutes.
• Then slice, serve and enjoy!

DEEP-DISH SNICKERS PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes.
• Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside.
• For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce.
• Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.

OREO® PIE

Steps:

• Beat milk and pudding mix together in a large bowl with an electric hand mixer until thick and smooth, about 2 minutes; add crushed cookies and stir.
• Refrigerate pudding mixture until semi-set, about 10 minutes.
• Spread pudding mixture into the baked pie crust; top with whipped topping.