Description
A festive and delicious No Bake Boston Cream Halloween Pie featuring an Oreo cookie crust, creamy vanilla pudding filling tinted with yellow gel coloring, topped with whipped cream and white cake pieces, and decorated with cute chocolate Reese’s bats for a spooky touch. Perfect for Halloween celebrations with no baking required.
Ingredients
Scale
Pie Crust
- 400 g Oreo chocolate baking crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons white granulated sugar
Pie Glaze
- 6 oz semi-sweet chocolate, melted
- 1 tablespoon corn syrup
- 1/4 cup melted butter
- 1/2 teaspoon yellow gel paste food/icing coloring
Pie Filling
- 2 cups whipped cream, homemade or frozen dessert topping (e.g., Cool Whip)
- 12 containers (99 g each) instant vanilla pudding (3 packages of 4 pudding)
- 270 to 370 g white pound, angel food, or loaf cake, sliced or broken up
Chocolate Bats
- 4 miniature Reese’s peanut butter cups
- 4 Oreo Chocolate (thins) Sandwich Cookies
- Dabs of frosting/icing (royal icing recommended)
- 8 edible eyes
Instructions
- Prepare the dish: Spray the inside of a 10.5 inch round dessert dish (2.5 inches deep) or two shallow 9 inch pie plates (1.5 inches deep) with non-stick cooking spray.
- Make the crust: In a large bowl, mix Oreo cookie crumbs, melted butter, and sugar until the mixture clings together. Press evenly into the bottom of the pie plate. Chill for 10 minutes to set.
- Prepare the glaze: Melt the semi-sweet chocolate in the microwave at 50% power for about 2 1/2 to 3 minutes or until fully melted. Stir in melted butter and corn syrup until smooth. Pour glaze evenly over the Oreo crust and gently spread with a spatula, covering the entire crust. Refrigerate until firm, about 15 minutes.
- Assemble the filling: Spread whipped cream evenly over the chilled chocolate cookie crust. Add sliced or broken white cake pieces on top of the whipped cream. Tint the instant vanilla pudding with yellow gel paste food coloring until desired yellow color is achieved. Spread the yellow pudding evenly over the cake layer and smooth with a butter knife to the edges of the pie plate.
- Make chocolate bats: Remove wrappers from the Reese’s cups. Break Oreo thin cookies in half and separate pieces to create 8 bat wings, scraping off the cream frosting. Press one cookie half on each side of each Reese’s cup to form wings. Pipe dabs of frosting on the backs of edible eyes and secure on top centers of the Reese’s cups to form bat faces. Repeat for all 4 bats.
- Decorate and serve: Place the bats on top of the pie just before serving. If not serving immediately, refrigerate the pie without the bats to prevent sogginess and apply bats just before serving.
Notes
- For one 9-inch pie plate, cut the recipe in half.
- Melt chocolate carefully: avoid high heat or contact with water to prevent seizing.
- Use gel paste food coloring for vibrant yellow; grocery store liquid coloring may not give the right color.
- Refrigerate the pie until firm before adding the glaze and filling.
- Do NOT add chocolate bats until immediately before serving to keep them from becoming mushy and to maintain their appearance.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
