Dirt Pie

5 from 4 votes

Easy oreo cookie crust, homemade chocolate pudding filling, topped with more Oreo cookie crumbs and gummy worms!

Prep Time25

Cook Time18

Chilling time2

Total Time2 43

Course: Dessert

Cuisine: American

Servings: servings

Calories: 648kcal

Preheat oven to 350°F (180°C). Position a rack in the center of the oven.
In a food processor pulse oreo cookies into crumbs. Or you can place cookies in a large freezer bag and break down into crumbs with a rolling pin. 22 Oreo cookies
Dump cookie crumbs into a small bowl.
Stir in melted butter. Mixture will be very wet. 5 Tablespoons (70 g) unsalted butter
Press cookie crust mixture into the bottom and sides of a 9” pie pan. I like to use my hands, but you can also press down by using the bottom of a dry measuring cup.
Bake in the center of the preheated oven for 10-12 minutes. Remove and cool completely before adding filling.

In a saucepan, combine sugar, salt, and cornstarch. Whisk well. Add in milk and egg yolks and whisk until combined. 2/3 cup (134 g) granulated white sugar 6 Tablespoons cornstarch 1/2 teaspoon salt 4 egg yolks 3 cups (720 ml) milk
Heat on stovetop over medium heat, whisking constantly until mixture just reaches a boil, about 6 to 8 minutes. When mixture begins to bubble and thicken remove from the heat.
Stir in butter, chocolate and vanilla.Optional step: for a smooth pudding I like to strain it through a fine mesh sieve set over a bowl 2 tablespoons (28 g) unsalted butter 2 teaspoons vanilla extract 8 ounces semi sweet or bittersweet chocolate
Spread pudding into the oreo cookie crust and spread into an even layer. Cover with plastic wrap and Refrigerate until firm about 2 hours.

Sprinkle crushed Oreo cookies on top of pudding. 10-12 Oreo cookies
Place gummy worms on top of cookies. I like to tuck some of them half way into the “dirt” so they appear to be “coming out of the dirt”. Serve and enjoy! gummy worms

Make in advance/Storage: Prepare the pie a day ahead, cover in plastic wrap, and refrigerate until you're ready to serve. Keep any leftovers covered in the refrigerator for up to 2 days.
Different pan: You can use a square 9-inch pan instead of a pie plate. Or spread into a 9x13 pan, but the pie may not be as thick.
Oreo cookie crust: Don't press down too hard on the oreo cookie crust. If you press too much the cookie crust will come out hard, and be difficult to get out of the pie plate.
Strain the pudding. This will ensure you get a silky smooth pudding. I simply place a fine mesh sieve over a bowl and strain the chocolate pudding over.
Refrigerate the pudding. The pudding needs time to set up so don't skip up!
Cover the pudding while it's in the refrigerator. This will help prevent a pudding skin from forming. Make sure the plastic wrap is in direct contact.