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Oreo Triple Layer Chocolate Pie

A cookie crust holds three chocolatey layers for a creamy no-bake pie.
Print Recipe
Prep Time 25 minutes
Total Time 4 hours 25 minutes
Course Snack
Cuisine American
Servings 10 people
Calories 3815.7 kcal

Equipment

  • 1 Food Processor Alternatively, a sturdy zip-top bag and a rolling pin for crushing cookies.
  • 1 Large Mixing Bowl For preparing the pudding layers.
  • 1 Wire Whisk Essential for lump-free pudding.
  • 1 9-inch Pie plate For assembling and chilling the pie.
  • 1 Rubber Spatula For folding and spreading the layers smoothly.

Ingredients
  

Main

  • 32 Oreo Chocolate Sandwich Cookies divided
  • ¼ cup butter or margarine melted
  • 2 cups cold milk
  • 2 4 serving size packages Jell-O Chocolate Flavor Instant Pudding & Pie Filling
  • 1 8 ounce tub Cool Whip Whipped Topping, thawed, divided

Instructions
 

  • Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
  • Pour milk into large bowl. Add pudding mixes. Beat with wire whisk until well blended and thickened, about 2 minutes.
  • Spoon 1 ½ cups of chocolate pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
  • Refrigerate pie until set, about 4 hours.

Notes

For a perfect crust, ensure Oreos are very finely crushed; a food processor works best for consistency. Use whole milk for a richer, creamier pudding texture. Beat the pudding only until thickened – overmixing can lead to a rubbery consistency. The extended refrigeration time is crucial for the pie to set properly, preventing a runny slice. To elevate the flavor, consider adding a pinch of espresso powder to the chocolate pudding. For an elegant finish, garnish with chocolate shavings or a drizzle of ganache, alongside the chopped cookies, just before serving.