Chocolate pie receives a major facelift with the help of Oreos and Cocoa Puffs.
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- Yields:
- 8 serving(s)
- Total Time:
- 8 hrs 40 mins
Ingredients
- 1/2 c. (1 stick) unsalted butter, melted, plus more for pie plate
- 10 Oreo cookies, broken into pieces
- 4 c. Cocoa Puffs cereal, divided
- 2 tbsp. cornstarch
- 1/2 c. plus 1 tablespoon sugar, divided
- 1 1/2 c. whole milk
- 3 large egg yolks
- 6 oz. bittersweet chocolate, chopped
- 2 tsp. pure vanilla extract
- 1/2 tsp. salt
- 2 ripe bananas, sliced
- 2 c. heavy cream
Directions
- Step 1Butter a deep-dish 9-inch pie plate. Pulse cookies and 3 1/2 cups cereal in a food processor until finely crushed, 8 to 10 times. Add melted butter and process until combined, 30 seconds. Firmly press mixture into prepared pie plate. Freeze 30 minutes.
- Step 2Whisk together cornstarch and 1/2 cup sugar in a medium saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until thickened, 6 to 8 minutes. Continue cooking, whisking constantly, 1 minute. Remove from heat. Whisk in chocolate until smooth. Whisk in vanilla and salt.
- Step 3Arrange banana slices in chilled crust. Top with warm filling. Cover with plastic wrap, pressing it directly on the surface of the pudding; chill at least 8 hours and up to 24 hours.
- Step 4Beat cream and remaining 1 tablespoon sugar on medium-high speed with an electric mixer until soft peaks form, 1 to 2 minutes. Top pie with whipped cream. Garnish with remaining 1/2 cup Cocoa Puffs.
Tools you'll need: Pie plate ($8, amazon.com)
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