A few weeks ago my little guy and I were out having brunch when he dropped a bomb on me—he didn't want a cake for his birthday, he wanted pie. Of course he didn't want just any pie, he wanted a pie like the one he was currently munching on from our new-favorite diner in Verona.
As heart broken as I was not to make a really cool looking cake like I usually do, I realized that I could absolutely get behind making pie because they're generally less time consuming to pull together. This one takes about 20 minutes as long as you have a food processor handy, which makes it the perfect last minute take-along for one of the many holiday parties in your future. It's also a great way to use up any leftover Halloween candy you have around the house, if you haven't already devoured it all—which we all know would never happen in my house. I have absolutely never eaten all the candy before Halloween, then had to rush out and buy more.
You believe me, right?
Didn't think so... you all know I'm a glutton.
for the crust
30 Oreo cookies
¼ cup salted butter, melted
deep dish pie plate
for the filling
16 ounces cream cheese, softened
⅓ cup sugar
2 cups Cool Whip, thawed
plain m&m candies
6 Oreo cookies, crushed
for the topping
4½ cups Cool Whip, thawed (see notes)
plain m&m candies
oreo cookies, crushed
- Line your pie plate with a piece of parchment paper cut in to a circle or a pre-cut parchment round (see notes).
- Using a food processor, crush 30 Oreo cookies (including their creme centers) until they are finely crumbled. Empty in to a mixing bowl, add melted butter, then stir well. Transfer to a parchment-lined pie plate, then press firmly in to place.
- Using a food processor crush 6 more cookies and several handfuls of m&m candies, then set aside.
- In a bowl combine cream cheese, sugar, and Cool Whip. Mix until well incorporated, then gently fold in the crushed m&m candies and Oreos.
- Transfer filling to the pie plate, top with remaining Cool Whip, then garnish with additional crushed m&m candies and Oreos. Serve immediately, or refrigerate until ready to serve. Enjoy!
I purchased a 16 ounce container of whipped topping, used 2 cups for the filling, and the remaining amount went on top of the pie. It should measure out to be approximately 4½ cups, although you don't really need to measure—pile it on top and be done.
Don't skip the parchment paper! I really can't emphasize this enough. Your pie crust will be next to impossible to remove when it's time to serve, especially if you've refrigerated your pie for any length of time before serving. Cut out a circle of parchment paper or buy some pre-cut parchment rounds to make things a little easier. You can find them on Amazon, I'm partial to the 9 inch parchment rounds from Regency and use them any time I make a cookie pie crust or bake a cake.
The gummy worms were a last minute addition brought on by the fact that I had some sitting on our kitchen counter at eye-level for all of my son's friends to see. They're optional, but the kids loved them and ended up devouring most of the bag while I was trying to figure out where the birthday candle had wandered off to. I didn't find that stupid candle until the day after the party—go figure.
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