Hello, foodies…
It’s been a busy day! I ran a dozen errands this morning, got my haircut, and then zipped into the office for a meeting with my In the Kitchen with David team. The Philadelphia Flower Show is just around the corner and I’m honored to be featured guest again this year. The theme of this year’s show is “ARTiculture,” so I’ll be talking about the power of presentation and the importance of plating. Yes, those little sprigs of herbs really can transform your plate!
If you’re in the Philadelphia area March 1–9, come on down to the flower show. You needn’t be a gardener to enjoy it. The floral displays are breathtaking and the exhibits are fun. My demonstration is on March 6 and tickets are available online. My friend Jill Bauer is also doing a demonstration this year—how to get your kids excited about gardening. Look for her on March 1.
Now, back to CHOCOLATE! I didn’t know if it was possible to top the recipes we made earlier this month...Chocolate-Raspberry Mousse Cups or the Nutella-Filled Cupcakes. but we’ve got a Cookies and Cream Pie for you this Sunday, foodies. Say it with me…hello, OREOS!
Cookies and Cream Pie
Ingredients:
Pie Filling:
- 1 cup sugar, divided
- 1/3 cup cornstarch
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 2 cups whole milk
- 1 Tbsp vanilla extract
- 4 oz whipped topping
- 12 Oreos, crushed
Crust & Topping:
- 1 store-bought, ready-to-use Oreo pie crust
- 8 oz whipped topping
- 8 Oreos
Directions:
- Whisk together 3/4 cup of the sugar, cornstarch, and cocoa powder in a small bowl, until evenly mixed. Add the eggs and whisk until fully incorporated into the dry ingredients. Set aside.
- Bring the milk and the remaining 1/4 cup of sugar to a simmer in a medium-size pot. Slowly pour the sweetened milk into the bowl with the cocoa mixture, whisking constantly until combined. Add the mixture back to the pot and cook on medium-low heat until thickened, stirring constantly with a wire whisk so that it doesn’t clump up or stick to the pan. Stir in the vanilla and then pour the mixture into a medium-size bowl. Cover with plastic wrap, making sure to press the plastic directly onto the cream so that it doesn’t form a skin. Refrigerate until completely cool.
- When the pudding mixture has cooled, fold in 4 ounces of the whipped topping and the crushed Oreos until evenly incorporated. Pour into the pie crust and spread to distribute evenly. Refrigerate for 2 hours.
- Pipe or spread the other 8 ounces of whipped topping around the pie in your desired pattern, and decorate with the other Oreos. Refrigerate overnight.
This recipe is prepared using the Cook’s Essentials® 10-Piece Porcelain Enamel Cookware Set (K40431).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Your blog question today is an easy one: how do you eat your Oreos? As is? Dunk and eat? Twist, lick, dunk? I’ve always been a dunker. And, I also sneak them into as many pie recipes as possible.
We’ve got four fun hours together on Sunday plus a special-guest visit from Mario Lopez!
Keep it flavorful!
—David
P.S. Don’t forget to vote for your favorite ITKWD moment from 2013. You can also vote for your favorite #foodiefoto!