Pumpkin Oreo Pie
A pumpkin pie with an oreo crust and marshmallow meringue topping
Servings: 8 slices
For the Oreo Crust
- 25 oreo cookies
- 5 tablespoons (71 grams) unsalted butter melted
For the Pumpkin Layer
- 1 15- ounce can of condensed milk
- 1 15- ounce can of pumpkin puree
- 2 Tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Meringue Topping
- 1 cup (198 grams) granulated sugar
- 1/3 cup (74 grams) water
- 3 large (105 grams) egg whites
- Pinch of salt
- 1 teaspoon pure vanilla extract
For the crust
Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you're using a rolling pin, seal the bag but leave about an inch open for air to escape. You'll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely.
NOTE: You do NOT need to remove the filling from the Oreo.
Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9" pie plate. Chill until ready to fill.
For the pumpkin layer
Preheat your oven to 375oF/190oC. Prepare your crust into your pie shell. In a mixing bowl, combine milk, puree, cornstarch, spice, and extract. Whisk to combine until smooth. Pour into the prepared pie shell. Bake for 50-60 minutes until pie appears firm. Chill for several hours or overnight (if you can last that long).
For the meringue topping
In a small saucepan, combine the granulated sugar and water and bring to a boil. Cook over high heat without stirring until a candy thermometer inserted in the syrup registers 240°, about 5 minutes. Meanwhile, in the bowl of a standing mixer fitted with the whisk, beat the egg whites with the salt until soft peaks form. With the machine on, carefully drizzle in the hot syrup and beat at high speed until the whites are stiff, glossy and warm to the touch, about 5 minutes. Beat in the vanilla.
Mound the meringue over the baked pumpkin pie, swirling it decoratively. Broil the pie 4 to 6 inches from the heat for about 30 seconds, until the meringue is lightly browned. Cut the pie into wedges and serve.
- Be sure to use pumpkin pie puree not pumpkin pie mix which already has added spices and sugar to it.
- When cracking the eggs for the meringue, make sure to do this in a separate bowl one at time. That way if you get egg yolk into your whites, you've only ruined one and not all!
- You want a clean grease free bowl in order to get your egg whites to whip properly. You can give your bowl a quick wipe down with a bit of lemon juice or vinegar to ensure that it is.
- When baking, I like to use a pie shield to cover the crust so the cookie crumbs don't burn.
- Make sure that pumpkin pie is completely cooled before adding that meringue so the meringue doesn't melt! I like to make this pumpkin pie over two days to ensure that the pie is cooled and ready.
- If you don't have a kitchen torch you could try the broiler method. Just make sure to keep a super close eye on it so it doesn't burn!
Calories: 555kcal | Carbohydrates: 89g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 415mg | Potassium: 435mg | Fiber: 3g | Sugar: 73g | Vitamin A: 9196IU | Vitamin C: 4mg | Calcium: 191mg | Iron: 4mg