Freedom Fridge Oreo Pie
Time:
2h30m
Difficulty:
Easy
Loot:
1 9” pie
I make this only ONCE a year.
I repeat: ONCE a year on America’s cheat day. Well, the other one. Anything more than that, we wouldn’t be able to walk. But when the holidays roll around, never hesittate. Go big or go home.
The charcoaley chocolate crust and refreshing crumbly cream hit you with that feeling I can only describe as…”the Oreo Effect.” That shiver down your spine when you peel back the baby blue cellophane at the vending machine, or the cupboard, or the little two-pack after stuffing your face at Famous Dave’s for Sunday dinner. Almost every freedom lovin’ American can relate to this feeling in some shape or form — unless you’re god-forbid lactose intolerant. But if you thought that good…oh boy. As Hamilton said in 2016, “just you wait” (couldn’t help myself).
Shout-out to Kim’s Cravings for inspiring the original recipe. It was a good one, but I tweaked the ingredients and technique a bit to get the crust just right.
Pan size: 9” pie pan
Word to the Wise
If you’re using a bottomless or detachable pie dish like I am, be sure to wrap the bottom and the sides in tinfoil to prevent it from falling over. The crust is a little crumblier than most from time to time, and will cause a disaster if you pick it up the wrong way.
If you upscale or downsize the recipe to fit your baking dish, the crust may require a little more or less fat to hold it together. No problem! If the crust doesn’t stick together/fall apart, add in milk about 1 tsp at a time until it sticks together without being too soggy.
You know the rules on the milk.
Other than that, don’t eat this the day before a physical. Sacred cheat days only if you’re a health nut. On my July 6th doctor’s appointment, the doctor told me my cholesterol came back a little too high – definitely no other reason.
Ingredients
65 (42 + 18 + 5) Oreos*
6 tbsp unsalted butter (¾ stick)
3 tsp milk
16 oz Cool Whip
*I know it’s a lot of Oreos. Trust me bro.
Instructions
Add 42 Oreos to a blender and grind into a fine crumb. If you don’t have one, no worries! Put all of your oreos into a gallon-size ziplock baggie, seal it tight getting all the air out, and pulverize the cookies into crumbs (chunkier than powder, think gravel).
In a microwave safe bowl, melt down your butter.
Dump the Oreo crumbs into a mixing bowl. Pour in the butter, and using a whisk, stir until fully combined.
Add in 1 tsp of milk and stir the crumbs until thoroughly mixed in.
Pick up about a palm-full of your crumb crust and try sticking it to your pie plate. If it is too brittle or doesn’t stick together, add another teaspoon of milk. Repeat until the pie crust sticks.
Coat your pie pan with your Oreo crust. Be sure to cover the entire bottom of the dish and the sides.
Add 18 Oreos to your blender or Ziploc baggie. Pulverize the cookies into a fine crumb.
Transferring the Oreos to a mixing bowl, stir in 8 oz or half of your Cool Whip. Use a spatula or the paddle attachment on your stand mixer.
Spoon or scoop your filling into the crust to cover the whole bottom. Run your spoon or spatula across the top to make your surface nice and smooth.
Using that same spoon or spatula, scoop the remaining Cool Whip on the surface of your pie. Be gentle with the spreading motion so the whip doesn’t mix too much with the filling.
Crumble 5 Oreos across the top.
Grabbing the sides of the dish, carefully put the pie in the fridge for at least 2 hours to chill and solidify the crust slightly.
You can store your pie for up to five days if it lasts that long. Enjoy!