One of my all time favorite desserts are pudding pies. You can combine almost any flavor and make them as easy or difficult as you want. Years ago, I came up with this recipe, and it is always a big hit. The Oreo crust combined with the vanilla pudding is just divine. It is a perfect treat for your Valentine or for any day of the week. Happy Valentine’s Day!
3 1/2 Tbsp melted unsalted real butter (and 1/2 Tbsp for greasing pie pan)
4.6 oz box cook and serve vanilla pudding
3 cups milk (2% or higher milk fat) - or according to directions
2 cups heavy cream
5 Tbsp sugar
2 tsp. vanilla extract
Make the pie crust first. Preheat the oven to 350 degrees.
Melt the butter and set aside. Add the Oreo cookies to a food processor and crush until the cookies are crumbs. Add the melted butter and pulse the food processor a couple of times. Stir by hand a few times as well, to ensure the butter is fully incorporated.
Press into a greased 8 or 9 inch pie pan, and place in the preheated oven for 8 to 10 minutes until it is slightly hardened. Remove and let cool.
Make the pudding according to the pie directions on the box. Once the pudding is ready, pour into the pie crust. Cover loosely with aluminum foil, so as to not touch the pudding. Refrigerate for at least 3 hours.
While the pie is being refrigerated, make the whipped cream.
Add cold cream and vanilla to a mixer with a wire whip attachment and set to high. Don't forget to cover it up!
Once it slightly begins to thicken, steadily add the sugar (I like to stop and scrape the bowl once the sugar is incorporated).
Stop and check the whipped cream once you see it begin to thicken. The whipped cream is ready when it will hold its form (note: you may have to check it several times the first time you make it).
Be careful not to over mix or it will separate into butter and buttermilk.
Store in a sealed container in the fridge for up to 2 days or add directly to your pie.
Add the whipped cream right before serving and garnish with a few crushed Oreos (crush in the food processor or in a bag). Enjoy!
#1 To save time, make the pie a day and whipped cream 1 or 2 days ahead.
#2 Freeze the leftovers in individual slices. Did I mention frozen pudding pies are also A-Mazing!