Mile High M&M Pie - No Baking Required!

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.

At age 6 we have officially entered the geez mom, not another photo phase... he'll outgrow it eventually, right?

At age 6 we have officially entered the geez mom, not another photo phase... he'll outgrow it eventually, right?

M&M Pie



for the crust

30 Oreo cookies
¼ cup salted butter, melted
deep dish pie plate
parchment paper

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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Honey Walnut Granola

Most days I don't put much thought into snack-time. My son doesn't really care much for fancy dips or sauces, and he isn't picky, so I pull out some yogurt, a jar of homemade applesauce, or slice up a red bell pepper and call it good. Like my son, my snack-time favorites are usually pretty simple. A handful of ripe cherry tomatoes, a spoonful of peanut butter, or some lightly salted almonds (which the dentist has officially banned me from forever.)

My husband on the other hand is very set in his ways when it comes to snacking and his tastes are nothing like mine (which was only reaffirmed during our recent trip to Arkansas.) His ultimate snack includes something sweet, crunchy, and salty— which would explain why he's huge fan of the trail mix I had been making before I broke another tooth. 

As you can tell, our snacking habits don't exactly line up, which means when we travel I have to pack separate snacks for everyone. It's a bit of a hassle, but it looks like we've finally found a snack we can all agree on. While we were shopping for vacation snacks my husband saw me looking over various healthy(ish) options (because a girl can't live off of yogurt alone) and noticed I had tossed some granola in the cart. He questioned whether one bag was enough for the entire week. Which only left me confused, it takes me weeks to finish off a bag.

Then he said the magic words... words I never thought I would hear from my non-hippy food eating, meat and potatoes loving husband. He said "well I'd like some to, you know." No husband, I did not know because you always make fun of my part-time vegetarian, healthy eating, hippy ways (he calls pretty much everything I eat hippy food.)

I've loved this man for over half my life and he still manages to surprise me sometimes.

So a second bag was added to the already overflowing cart. After he and my son finished off both bags in a matter of days he turned to me and asked me if I would make some more when we got home (because it was kinda silly to spend $10 on two bags of granola.) 

In that, at least, we are in full agreement. 

When we got home I pulled out the last of the honey my aunt and uncle gave me at Christmas and got to work. I managed to learn something new while fiddling around in the kitchen— egg whites are the key to making clumpy granola. The protein helps bind everything together. If you don't eat eggs or are allergic to them, feel free to leave them out. You'll still have tasty, albeit somewhat less clumpy granola, it will be ready in under an hour, and it will be better than anything you'll find in the store.

Honey Walnut Granola

Honey Walnut Granola
makes 8 - 10 servings


½ cup honey
½ cup dark brown sugar, packed
½ cup unsalted butter
1 teaspoon pure vanilla extract
6 cups old fashioned rolled oats (not quick oats)
2 cups walnuts, coarsely chopped
1 teaspoon ceylon cinnamon
1 teaspoon salt
2 large egg whites


  • Preheat oven to 325˚F. In a saucepan, set over medium heat, combine honey, brown sugar, unsalted butter, and vanilla extract. Cook until the butter has melted, then pour over oats. Add walnuts, cinnamon, and salt.
  • In a separate bowl use a whisk to beat egg whites until foamy, then add add them to the granola mixture. Line a baking sheet with parchment paper, then spread mixture in a single thin layer, making sure to press it flat with a spatula. 
  • Bake for 40 minutes, rotating the pan once halfway through. When the granola has finished baking, allow it to cool to room temperature before breaking into chunks.


Store finished granola in an air-tight container. It will remain fresh for at least two weeks, although ours never stays around that long.

If you want to add to this recipe, keep in mind that nuts and seeds should be added before baking and things like dried fruit or chocolate should be added once the granola is completely cool.

To make this snack easily portable, take a Wide-Mouth Pint Size Canning Jar, fill it half way with granola, and drop a cup of yogurt on top. Greek yogurt containers from Chobani or Oikos won't fit, but most of the smaller yogurt containers will work just fine. You can seal the jar with a Plastic Storage Caps to make things easy or use the two-piece lid and ring that come with the jar. 

Honey Walnut Granola - Mason Jar Snacks