I think people frequently think that I don’t like ideas for my baking. So many times I ask people what they want or if they have any requests, and they just say “oh, whatever you can come up with.” I can come up with things all day, but sometimes I don’t want to! And sometimes I’d like to make sure what I bake will be enjoyed! Sometimes I want to not have to come up with ideas! All this to say, when I asked my siblings what dessert they wanted for a movie night, I was thrilled when my brother-in-law requested “oreo pudding craic pie.”
Say less! I will make it happen! A bake that I don’t need to think about! And, something I would not have come up with on my own!
I consulted the chocolate craic pie recipe, and the tweaks required for this recipe became immediately obvious. Oreo crust, and sub in some oreo pudding mix instead of Ovaltine and cocoa powder. So easy! Throw some oreos and pudding mix into my cart at the grocery store, made before 9:30 in the morning the next day. Bada-bing, bada-boom.
I think the pudding mix made this less ooey-gooey than some craic pies. Like, the filling is not oozing out the sides. Sort of like the peanut butter version I made last year. I think the less gooey version is actually slightly better, because it’s less of a mess to eat. But it’s still plenty caramelized and sweet. This one had a lot of chew, and some of the pudding-y texture.
This one was also a bit more vanilla-y than some of the other iterations I’ve done. The first that I’d say was vanilla-forward instead of like a darker, brown-sugar flavor.
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PinIngredients
For the crust:
- 30 Oreos
- 7 Tbsp butter, melted
For the pie:
- 1 cup white sugar
- 1/4 cup Oreo pudding mix
- 3/4 tsp kosher salt
- 1/2 cup unsalted butter (melted and cooled)
- 1/4 cup + 2 tbsp heavy cream
- 4 egg yolks
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Crush Oreos to crumbs in a food processor. Mix with melted butter until it makes a moist sand mixture. Press firmly into the bottom and edges of a pie tin. Bake for 8-10 minutes.
- Meanwhile, make the pie filling. Combine the sugar, pudding mix, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.
- Add the melted butter and paddle for 2 to 3 minutes until all the dry ingredients are moist.
- Add the heavy cream and vanilla and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.
- Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogeneous. Mix on low speed until it is.
- Pour the filling into the baked pie crust and spread it out evenly, smoothing the top.
- Bake at 350 degrees for 15 minutes. Then open the oven door and reduce your temperature to 325F. When your oven reaches that temperature, close the door and bake the pie for another 5 minutes. It should be a little jiggly in the very center of the pie but not on the edges. If it’s still too jiggly, leave them in for an additional 5 minutes.
- Take the pie out of the oven and transfer to a cooking rack. Then freeze your pie for at least 3 hours or overnight. This is what gives you that dense center. Transfer to the refrigerator to thaw for at least 1 hour before serving. Serve cold.
- Dust with powdered sugar.