Bready or Not: Cookies and Cream Chocolate Pie
Here’s a no-bake, super-easy pudding pie that perfect for summer.
You can go hardcore with this and make your Oreo crust from scratch. Me? I’ve done that before, but honestly, I prefer the store version for both taste and ease of use.
The chocolate flavor here is great because it’s neither weak nor strong. If you want to amp it up, heck, that’s easy to do with more chocolate topping. When I made this for my folks, my brother thought it was even better with dulce de leche added to individual slices. It made it taste kinda like a Twix with that caramel-chocolate thing going.
I used mini Oreos for everything in this recipe. They chop up easily to throw in and I can often get them on sale for about a buck. Plus, my son loves eating the leftovers!
This is the perfect pie for a potluck or to stash in the fridge to slice up and cool off on a hot summer day.
Modified from Inside Bru Crew Life.
Bready or Not: Cookies and Cream Chocolate Pie
Ingredients
- 1 Oreo pie shell store bought or homemade
- 4 ounces cream cheese softened; half a box
- 1/3 cup confectioners' sugar
- 3 cups Cool Whip divided
- 2/3 cup Oreo cookie chunks
- 3.9 ounce instant chocolate fudge pudding mix
- 1 cup chocolate milk
- 10 - 15 mini Oreo cookies
- hot fudge squirt bottle or dulce de leche topping, optional
Instructions
- Set out the Oreo crumb pie shell so it is ready to be filled.
- Beat the cream cheese and powdered sugar together and fold in about 1/2 cup of Cool Whip. Stir in the Oreo chunks. Spread everything in the bottom of the crust.
- Using the same bowl or a new one, whisk together the pudding mix and chocolate milk. Fold in 1 cup of Cool Whip. Spread this as your second layer.
- Top off the pie with the remaining Cool Whip. Add mini Oreos around the edge or even crumble some for the top, if you wish. If you have squirt bottles of chocolate or dulce de leche, add some swirls or cross-hatching to the top.
- Chill pie at least two hours before serving. Keep refrigerated thereafter.
- OM NOM NOM!
Bready or Not: No Bake Chocolate Pie
This super-easy pie comes together in minutes and is all things fluffy, chocolately, and delicious.
I love to bake, but when company’s coming and I’m already cooking meals AND juggling writing deadlines, a fancy cake or pie ain’t gonna happen. No-bake is the way to go. That way I can even make it the day before and I know it will keep just fine–and even improve in flavor.
This pie is really easy to tweak. I added mini Oreos, but you can throw any kind of cookie or candy bar in there… or keep it smooth and add nothing at all.
One concern I had was that this would taste like cheesecake. My family isn’t into cheesecake. The cream cheese here adds a lot of texture and richness, but the clear flavor is that of chocolate. Which meant… shhh… people didn’t know the cream cheese was in there.
It’ll be our secret.
Modified from German Sweet Chocolate Pie at Let’s Dish.
Bready or Not: No Bake Chocolate Pie
Ingredients
- 4 ounces Baker’s German Sweet or Semi Sweet Chocolate
- 1/3 cup milk or cream or half & half
- 2 Tablespoons white sugar
- 1 8 ounce package cream cheese, softened
- 1 8 ounce Cool Whip topping, thawed Reduced Fat works fine
- 1 graham cracker or chocolate pie crust
- 4 ounces Mini Oreos, chopped or other cookies or candy
Instructions
- Heat chocolate and 2 tablespoons of the milk in a small saucepan over low heat, stirring frequently until chocolate is melted. Remove from heat.
- In a large bowl, beat together the sugar and cream cheese. Add the rest of the milk, and the cooled chocolate mixture. Beat until smooth.
- Fold in whipped topping and until the colors are blended. Add in the cookie chunks. Spoon into the premade cookie crust.
- Freeze the pie until firm, about 4 hours, or in the fridge overnight. Thaw at room temperature for a short while before serving, if need be. If desired, garnish with more Cool Whip, or chocolate or caramel drizzle. Store in the fridge.
OM NOM NOM!
Bready or Not: Healthier Mint Chocolate Pie
Do not be afraid of this pie. Do not look at the main ingredient and go, “NOT GONNA GO IN MY MOUTH, NOPE NOPE.” I say that, because I was leery about this recipe, too, because I generally do not like tofu.
Yes, tofu. Stay with me.
The thing with tofu is, it takes on whatever flavors it is with. So if you dump a whole bag of chocolate in with the tofu, you don’t taste the soy byproduct. (This is why the adjective in the title is “Healthier” not “Healthy.”) Think of the tofu as scaffolding. It’s there to hold up the tastier stuff.
The original recipe comes from Chocolate Covered Katie, who is a great resource for healthier recipes. I’ve made this pie three times now and have adapted it a great deal from the original:
– tofu blocks around here come in 14 ounce, not 12.3.
– my first try, a chalky taste from the tofu was still evident, though it wasn’t bad. I upped the cocoa to mask that.
– increased the peppermint extract, as I couldn’t taste it at all in the original. I also tried this by using mint Hershey’s Kisses as part of the chocolate chip measurement, which was great.
This all mixed up in my Vitamix in a matter of minutes. Then you dump everything into a premade graham cracker or Oreo crust, top with more chips if you want, then let it set for a few hours.
There’s just something awesome about a smooth, cool pie in the summertime, and if it’s a bit healthier than the average pie… even better!
Bready or Not: Healthier Mint Chocolate Pie
Ingredients
- 1 ready graham cracker crust or Oreo crust
- 14 ounce firm tofu
- 4 tsp cocoa powder sifted
- 1 tsp pure vanilla extract
- 2 Tablespoons milk almond milk works
- 1/8 tsp salt
- 2 teaspoons peppermint extract
- 8-10 ounces chocolate chips optional; also can mix in Hershey's Mint Kisses or other mint chips; reserve some chips for the top
- 2-3 Tablespoons maple syrup or agave or other sweetener
Instructions
- Set aside some of the chocolate if you want it for the top or mixed in. Melt the bulk of the chocolate.
- Add all of the other ingredients into a food processor or blender and pulse until very smooth.
- Scoop it into a prepared pie crust; it will be very thick. Place in fridge for several hours to set.
- Pie will keep perfectly well in fridge, covered, for up to a week.
OM NOM NOM!
Bready or Not: Triple-Layer Lemon Pie
Two of my husband’s favorite things: lemon and pie.
Another, more recent favorite thing: ease of eating. See, my husband decided to get braces last fall. I didn’t endure that particular hell as a teenager (I had other hells instead), so it’s been rather educational to see everything he has to endure–sore teeth, broken wires, and just overall trickiness with choosing food to eat. He needs things that won’t get stuck between his teeth and that he can easily eat with a fork or spoon.
He had to go get his monthly dental tweaking done, so I decided to surprise him.
He was absolutely delighted with this pie. It’s cold and soothing, lemony and sweet, and very easy to eat. It’s really an awesome summer pie because it is cold and it’s totally no-bake. It comes together in a matter of minutes and just has to set. It also keeps well–my husband ate it slowly over five days.
The perfect summer pie!
From Kraft Recipes.
Bready or Not: Triple-Layer Lemon Pie
Ingredients
- 2 3.4 oz boxes Jell-O Lemon Flavor Instant Pudding
- 2 cups cold milk
- 1 Tbsp lemon juice
- 1 graham cracker crust homemade or bought
- 8 oz Cool Whip thawed; reduced fat is fine
Instructions
- Whisk together pudding mixes, milk and lemon juice. It will be thick. Spread 1 1/2 cups onto bottom of crust.
- Mix half of the Cool Whip into the remaining pudding.
- Spread the Cool Whip/pudding mixture over the pure pudding layer in crust. Top with remaining Cool Whip--the third layer. Refrigerate 4 hours or until firm.
OM NOM NOM.
