I made this Cookies-n-Cream pie for a party last year, and it was a huge hit. It’s basically a vanilla pudding mixed with Oreos, then folded into whipped cream, and frozen. The real secret lies in a tip I learned from Martha Stewart—all you do is melt some chocolate and paint it onto the bottom of a cooked pie crust and then refrigerate it. It serves two purposes: flavor, for one, and two, acts as a barrier to keep the pie crust from getting soggy.
I can’t say this is exactly the easiest recipe out there, but it is delicious, and you can certainly use your own short cuts. For me, I made my pudding a day or two ago so that I wouldn’t be making it on the day I made the pie crust. I also have a food processor, which makes the pie crust itself easier. Of course, if you like to use store bought pie crust, you can do that as well.
Black Bottom Cookies-n-Cream Ice Box Pie
1. Melt chocolate chips in a microwave safe dish by microwaving on high for 25 second intervals. Pour chocolate into the bottom of the cooled pie crust and use a pastry brush to coat the bottom of the crust with chocolate.
2. Crush oreos into the pudding. Whip cream until stiff peaks form. Fold three-fourths of the whipped cream into oreo pudding mixture. Pour mixture into the prepared crust. Take the remaining whipped cream and pipe onto the top of the pie. Decorate with more Oreos. Freeze until firm, about 4 hours.