Updated: Oct 9
Pudding pies have become one of the easiest and most impressive desserts that I've made. If you missed it, check out my fresh fruit tart that used almost all of the same techniques as this Halloween dessert!
As a member of the Amazon Associates Affiliate program, I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website at no extra cost to you. Your purchase helps support my work and allows me to continue creating content for you to enjoy.
30 Oreo cookies
1 box instant chocolate pudding mix
2 boxes instant white chocolate pudding mix
4 cups whole milk
2 cups heavy cream
4-5 tablespoons unsalted butter, melted
(I used Sunny Side Up Bakery in violet, fuchsia, and turquoise for the layers, and in super black for the piping on top.)
Sprinkles of choice (These are from howtocakeit.com)
Toss your Oreo cookies (with frosting) into your food processor and pulse until they are are finely ground and uniform. You do not want any big pieces. Depending on the size of your food processor, you may need to do this in batches.
Transfer the crumbs into a bowl, drizzle in your melted butter, and mix until it is fully incorporated.
Dump your mixture into you tart pan and roughly spread out with your hands. Use the back of a flat measuring cup to press the crust into the pan so that it is an even thickness all the way around and up the sides. If your tart pan is smaller than 9 inches, you may not need all of the crumbs.
Refrigerate this crust for at least 30 minutes before filling.
Meanwhile, divide your two packages of white chocolate pudding mix into 4 equal parts. (This is dependent upon how many different colors and layers you want. I had 4 layers that were 3 colors.) Try to get these as even as possible. If you have a food scale, it may come in handy here but I just eyeballed it.
In a large measuring cup or a bowl with a pouring spout, mix 1 fourth of your white chocolate pudding mix with 1 cup of cold whole milk and 2 drops of food coloring. Whisk it but do not allow it to thicken. As soon as it coats the wires of your whisk you should stop.
Gently pour the mixture into your crust allowing it to level itself out. If your pudding got a little thick, use an offset spatula to get it as flat as possible. Make sure you do not whisk the next batch as long as you wont be able to do this on the second layer. Refrigerate for at least 30 minutes.
Get your next fourth of pudding mix ready in the same way you did the first. You must wait until the first layer is completely set before this step. Make sure you add two drops of a different color gel. You will need to pour the liquid mixture very gently over the first layer. Be sure to move around so that your stream is not hitting the first layer continuously in the same spot. Refrigerate for at least another 30 minutes.
Repeat the previous steps with your 3rd and 4th layers, or however many you have.
For the piping on top, I used the same recipe as I did for my cookie sandwich filling. I mixed 1 packet of chocolate instant pudding mix with 2 cups of heavy cream and 1 teaspoon of super black food gel using a hand mixer. This mixture thickens very fast, especially if your cream is very cold. Mix on medium speed until you have stiff peaks. Transfer into a piping bag fitted with an open start tip, and pipe your favorite design on top of your pie.
Lastly, sprinkle the tops with your coordinating sprinkles and you have your super impressive pudding pie ready to serve. The chocolate piping is very sturdy even at room temperature but you may notice the pudding layers 'melting' into each other if you leave this pie out after you've sliced it.
This crust was super strong and held nicely even when removed from the tart pan ring. It is a nice crunchy contrast to the smooth pudding filling.
I hope your guests are as impressed as Natalie by these surprise multicolored layers!
Can you guess whose fingerprint that is in the middle of the pie?