Happy New Year, Everyone! I’ve just spent Christmas at home in the UK and it was so lovely being back! I even got to try mint flavoured Oreos for the first time, too.

Talking of Oreos, I love using them in my cakes and desserts, such as this white chocolate pie. Smooth and creamy, it is peppered with chunks of Oreo, has an Oreo base (crust) and if that wasn’t enough, a few more Oreos thrown in for good measure on top of the rich dark chocolate ganache. Delicious. Be warned though, you only need a small slither!

INGREDIENTS:

Oreo crust:

12 Oreo cookies

2 tablespoons (30g) butter

Filling:

1 cup (250ml) cream

3 tablespoons (45g) sugar

1 teaspoon vanilla sugar – see notes

1 cup (200g) white chocolate (chopped)

3 tablespoons (45g) butter (chopped or softened)

6 crushed Oreos

Ganache:

100g (1/2 cup) good quality dark chocolate

125ml (1/2 cup) whipping cream

2 tablespoons honey

Whole Oreos to decorate.

DIRECTIONS:

~ Pre-heat the oven to 350°F (175°C). For the crust: Blitz the Oreos in a food processor until they are fine crumbs. Melt the butter and then stir into the Oreo crumbs. Press into a spring-form tin (mine was 18cm / 6 inches) and bake for around 8 minutes. Remove from the oven and allow to cool completely.

~ In the meantime, prepare the filling: In a medium-sized pan, heat the cream, sugar and vanilla sugar together, just until the liquid starts a simmering boil. Remove from the heat and add the chocolate and butter. Don’t stir, but leave to sit for around five minutes and then whisk together until it is nice and thick. Finally, fold in half of the six crushed Oreos (retain the rest for later), pour over the crust, and place in the fridge to set a little (around an hour).

~ For the ganache: Heat the whipping cream and honey until it just starts to boil. Remove from the heat and add the dark chocolate. As above, don’t stir, just leave for five minutes before whisking well until a thick ganache forms. Pour over the filling and leave to set for a while before pushing the whole Oreos into the ganache (if you do it when the ganache is still very soft, they will topple over). Sprinkle the remainder of the retained crushed Oreos prepared earlier.

~ Pop in the fridge overnight and then place in the freezer an hour or two before you are ready to eat it. Remove from the freezer and let the pie sit for around ten minutes before serving. Enjoy!

MORE BAKELIFE

Responses

  1. Gibble

    Mint choc Oreos sound perfection. I just tried the new mint Golden Gaytime in Sydney – a very legendary Australian ice cream and it was so so yummmy. Love when things go mint. And this Oreo pie looks divine.

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