Oreo pie recipes - 2 recipes
Chef Tips and Tricks
RECIPE: Delicious "Bolo Brigadeiro" Cake
Check out our delicious spin on the classic Brazilian cake, with Fererro Rochers and Kit-Kat!
INGREDIENTS
For the batter:
- 3 eggs
- 3/4 cup sugar
- 1/3 cup of cocoa powder
- 1 cup flour
- 2 tablespoons neutral oil
- 1 cup of of natural yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the frosting:
- 2 cups chocolate chunks
- 3 cans of condensed milk
- 2 and 1/2 cups thickened cream
- 1 tablespoon unsalted butter
METHOD
- In a pan, melt together the condensed milk, the chocolates in pieces and the butter. Slowly fold in the thickened cream. Mix, without stopping, until it is smooth and thick.
- Transfer to the refrigerator and allow to cool for 1 hour.
- In a bowl, mix together the eggs and sugar. Add the oil and mix again.
- In another bowl mix together the flour, cocoa powder, baking powder and the bicarbonate soda. Pour in the egg mixture, mix together, then add the yogurt.
-
Grease and sprinkle cocoa powder inside two springform pans. Divide the batter mixture between them, then bake at 360°F for approximately 20 minutes.
- Remove the cakes from the oven, and allow to cool.
- Spread some of the frosting between the layers of the cake, and generously spread around the outside.
- Decorate the cake with Kit Kats, extra frosting and Fererro Rochers, in your style!
- Enjoy!
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CRUST: Melt butter. Blend in Oreo® cookie crumbs and sugar
- Oreo® Cookie Crust:
- 2½ cups crushed Oreo® cookie crumbs about 30 cookies
- ½ cups sugar
- 2 sticks of butter or margarine
- Dark Chocolate Fudge cake mix
- Pudding Layer
- 2 cups chocolate milk
- 2 boxes Jell-O® Oreo Cookies 'N Cream With Cookie Pieces Cookie Pieces Instant Pudding & Pie Filling 4.2 oz
- 8 ounce package cream cheese room temperature
- 14 ounce can sweetened condensed milk
- 12 ounce container frozen whipped topping thawed
- Top Layer:
- 8 ounce container frozen whipped topping
- Mini Oreo® cookies
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