Description
A festive and delicious No Bake Boston Cream Halloween Pie featuring a chocolate Oreo crust, creamy pudding filling, and adorable chocolate bat decorations made from Reese’s cups and Oreo cookies. Perfect for Halloween celebrations and easy to prepare without baking.
Ingredients
Scale
Pie Crust:
- ½ 400g box Oreo chocolate baking crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons white granulated sugar
Pie Glaze:
- 6 oz melted semi-sweet chocolate
- 1 tablespoon corn syrup
- ¼ cup melted butter
- ½ teaspoon yellow gel paste food/icing colouring
Pie Filling:
- 2 cups whipped cream (homemade or frozen dessert topping, e.g. Cool Whip)
- 12 99g containers instant vanilla pudding (3 packages of 4 servings)
- 1 270g – 370g 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 Pie 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. For one 9-inch pie plate, cut the recipe in half.
- Make Crust: In a large bowl, mix Oreo cookie baking crumbs, melted butter, and white sugar until the mixture clings together. Press evenly into the bottom of the pie plate(s). Chill the crust in the refrigerator for 10 minutes.
- Melt Chocolate Glaze: Melt semi-sweet chocolate in the microwave at 50% power for about 3 minutes or until fully melted. Stir in melted butter and corn syrup until combined. Be careful to avoid overheating or water contamination to prevent seizing.
- Apply Glaze: Pour the chocolate glaze evenly over the chilled Oreo crust. Gently spread with a spatula to cover the entire crust evenly without disturbing the crumbs. Refrigerate until firm, about 15 minutes.
- Prepare Filling: Spread whipped cream evenly over the chocolate-glazed crust. Then evenly distribute the sliced or broken pieces of white cake on top of the whipped cream layer.
- Color and Add Pudding: Add yellow gel paste food coloring to the instant vanilla pudding until desired yellow color is achieved. Top the cake layer with the colored vanilla pudding. Smooth the surface with a butter knife, making it flush with the edge of the pie plate by adjusting the pudding amount as needed.
- Make Chocolate Bats: Remove wrappers from Reese’s peanut butter cups. Break Oreo thin cookies in half and separate the pieces to create 8 “bat wings,” scraping off the frosting. Attach one cookie piece to each side of a Reese’s cup to form bat wings. Pipe frosting on the back of the edible eyes and secure them on top center of each Reese’s cup to create the bat’s eyes. Repeat for all four bats.
- Decorate Pie: Place the completed chocolate bats on top of the pie just before serving to maintain their texture and appearance. Serve immediately or refrigerate pie without bats until ready to serve.
Notes
- Do not place chocolate bats on pie before serving to avoid soggy bats and running eyes.
- You can melt the chocolate glaze also using a double boiler as an alternative to microwave.
- Use gel paste food coloring for accurate yellow color; grocery store food coloring may not achieve the right color.
- For smaller servings (one 9-inch pie), halve the recipe accordingly.
- Keep pie refrigerated if not serving immediately for best freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
