Once I discovered how incredibly creamy and delicious chess pie is, I decided to come up with as many variations as possible. I thought Oreo cookie was my idea until I found a couple recipes from other bakers who have the same fondness for Oreos. It’s not like I was surprised. Oreos are insanely popular and in just about every dessert and candy bar on the market.
I recommend totally crushing the Oreos before mixing them into the filling. The image on this recipe was taken from one of the other recipes that I tried. You’ll notice the Oreos were broken into chunks rather than pulverized into crumbs. If necessary you can obliterate the Oreos in a food processor. I just place them in a resealable bag, leave one end open to allow the air to escape, and then break out the good ole rolling pin.
Most Southern bakers believe is a recipe doesn’t include cornmeal then it’s for a custard pie, not a chess pie. I couldn’t find a single Oreo chess pie recipe that recommends using cornmeal. I’m not sure if the bakers who created the recipes aren’t familiar with chess pie or just don’t know the tradition. The say is, if it doesn’t contain cornmeal then it’s not a chess pie.
Chocolate Oreo Chess Pie Recipe
Utensils & Equipment
- 1 9-inch pie plate
- 1 wire cooling rack
- 1 large bowl
- 1 medium bowl
- 1 spoon or spatula
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust
- 24 Oreo sandwich cookies (remove the creme)
- 1 cup sugar
- 1 cup milk
- 4 Tbsp yellow cornmeal
- 2 Tbsp cocoa powder (optional)
- 1 tsp vanilla extract
- 1 stick butter melted and cooled
- 4 eggs large
Instructions
Prebake The Crust
- The crust should sit at room temperature for 15-20 minutes or as directed on the package.
- Carefully lay the crust into the pie plate. Crimp the edge to create a scalloped look.
- The package should provide directions for prebaking the crust. If not, bake at 400℉ for 10 minutes.
- Allow the crust to cool to room temperature before filling.
- Reduce oven temp to 350℉.
Prepare The Filling
- In large bowl whisk together the eggs, milk, melted butter, and vanilla extract, then whisk in the cocoa powder until is is completely dissolved..
- Remove the creme from the Oreos and place in a resealable bag. Leave one corner slightly open to allow air to escape from the bag. Crush the cookies using a rolling pin. You want the crumbles to be as small as possible, like tiny little crumbs.
- (Optional) You can also process the cookies in a food processor by pulsing on and off. You'll probably have to stir the cookies to push the larger chunks to the bottom.
- In medium bowl whisk together the sugar, Oreo crumbs, and cornmeal.
- Add the dry ingredients to the large bowl and blend thoroughly with a spoon or spatula.
- Spoon the mixture into the cooled crust.
Bake
- Bake at 350℉ for 40-45 minutes or until firmly set.
- Pie is down when the crust is golden brown and the center of the filling isn't jiggly.
Cool
- Allow to sit on wire cooling rack until pie plate is cool to the touch.