Description
A festive No Bake Boston Cream Halloween Pie featuring a crunchy Oreo crust, a rich chocolate glaze, creamy whipped filling with vanilla pudding, and spooky chocolate bats decoration. Perfect for Halloween celebrations.
Ingredients
Scale
Pie Crust
- ½ 400g box Oreo chocolate baking crumbs
- ½ cup unsalted butter melted
- 2 tablespoon white granulated sugar
Pie Glaze
- 6 oz melted semi-sweet chocolate
- 1 tablespoon corn syrup
- ¼ cup melted butter
- ½ teaspoon yellow gel paste food/icing colouring (avoid grocery store food coloring)
Pie Filling
- 2 cups whipped cream (homemade or frozen dessert topping, e.g., Cool Whip)
- 12 99g containers snack size instant vanilla pudding (3 packages of 4 pudding)
- 1 270g – 370g white pound, angel food or loaf cake, sliced or broken up
Chocolate Bats
- 4 miniature Reese’s peanut butter cups
- 4 Oreo Chocolate (thins) Sandwich Cookies
- dabs frosting/icing (royal icing recommended)
- 8 edible eyes
Instructions
- Prepare the Pie Dish: Spray the inside of a 10.5 inch round (2.5 inches deep) dessert dish or two shallow (1.5 inch) 9 inch pie plates with non-stick cooking spray.
- Make the Crust: In a large bowl, mix Oreo cookie baking crumbs, melted unsalted butter, and white granulated sugar until the mixture clings together. Press this mixture evenly into the bottom of the pie plate. Chill for 10 minutes.
- Prepare the Glaze: Melt the semi-sweet chocolate in the microwave on 50% power for about 2 ½ to 3 minutes until melted. Stir in the melted butter and corn syrup until smooth. Pour glaze evenly over the cookie crust, spreading gently with a spatula to cover the entire surface without breaking up the crumbs. Refrigerate until firm, about 15 minutes.
- Assemble the Filling: Spread whipped cream evenly over the chilled chocolate cookie crust. Then layer sliced or broken up white cake pieces over the whipped cream.
- Color and Add Pudding: Add yellow gel food coloring to the vanilla pudding until desired yellow color is achieved. Spoon the pudding on top of the cake layer and use a butter knife to smooth the surface flush with the pie edge, adjusting the amount as needed.
- Create Chocolate Bats: Remove wrappers from Reese’s peanut butter cups. Break Oreo Chocolate Thin Sandwich Cookies in half and separate into individual pieces (8 bat wings). Scrape off frosting from cookie pieces. Press one cookie piece on each side of a Reese’s cup to form bat wings. Use royal icing to pipe frosting on the back of the edible eyes and secure them to the center of each Reese’s cup. Repeat for all four bats.
- Decorate and Serve: Place chocolate bats on top of the pie immediately before serving. If not serving immediately, refrigerate the pie without bats and add bats just before serving to prevent them from becoming mushy.
Notes
- For one 9 inch pie plate, halve the recipe and servings (8 servings).
- Use gel paste food coloring for the yellow pudding for best color results; grocery store food coloring may not achieve the correct hue.
- You can melt chocolate using a double boiler instead of microwave for better control.
- Avoid moisture when melting chocolate to prevent it from seizing.
- Refrigerate pie until firm before adding filling and glaze.
- Do not assemble chocolate bats too early to keep eyes from running and bats from becoming mushy.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
