Prep
1h
Ingredients
Method
Nutrition
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For
12
M
I
For the Oreo crust:
20
Oreo
56
g
Unsalted butter, melted
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Per Serving
Calories
476kcal
Fat
34g
Saturates
20g
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If you don't have a food processor, crush the Oreos with a rolling pin. Place the Oreos in a double lined ziplock bag, and use a rolling pin to crush them into fine crumbs! Then pour them into a bowl, and stir in the melted butter. Separate the eggs with your hands. The best way to separate an egg and ensure the egg yolk doesn't break is to crack the egg into a shallow bowl, then pick up the egg yolk with your hands. The egg white will easily pull away from the yolk, which you can then place into another bowl. Don't over-whip the cream! Whip the cream to until it just reaches stiff peaks. Cream can split very quickly and become grainy. Assemble the pie just before serving. Whipped cream can liquify again, so I recommend waiting to whip the cream and assembling the pie until just before serving.
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Prep
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
For the Oreo crust:
20
Oreo
56
g
Unsalted butter, melted
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
476kcal
Fat
34g
Saturates
20g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If you don't have a food processor, crush the Oreos with a rolling pin. Place the Oreos in a double lined ziplock bag, and use a rolling pin to crush them into fine crumbs! Then pour them into a bowl, and stir in the melted butter. Separate the eggs with your hands. The best way to separate an egg and ensure the egg yolk doesn't break is to crack the egg into a shallow bowl, then pick up the egg yolk with your hands. The egg white will easily pull away from the yolk, which you can then place into another bowl. Don't over-whip the cream! Whip the cream to until it just reaches stiff peaks. Cream can split very quickly and become grainy. Assemble the pie just before serving. Whipped cream can liquify again, so I recommend waiting to whip the cream and assembling the pie until just before serving.
Only visible to you
Made it?
Cancel
