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Tuesday, February 13, 2018

♥Oreo Meringue Pie♥


Oreo Meringue Pie is similar to pavlova with a sweet crusty top and a somewhat gooey centre with crunchy nuts.  Serve it piled with whipped cream or topping and your favourite fruit. With Valentine's Day around the corner (tomorrow) what could be better than a lovely, sweet and chocolatey dessert. 

Today I made the pie in a heart shaped cake pan.  Don and I will enjoy this on Valentine's Day, but you can too. (Confession time: Don and I actually enjoyed this today.  Who wants to wait until tomorrow?) So easy to make even the kids can help with this one. 

I'm not sure why I have this recipe.  I must have been looking for something to use cookie crumbs or excess egg whites.  But for whatever reason, I did save this great dessert.  You can find the original at cooks.com. The original recipe calls for Cool Whip and while that's certainly a reasonable choice, I find the unsweetened whipped cream a better choice because the dessert is quite sweet.

Oreo Meringue Pie
¾ cup coarse Oreo cookie crumbs (remove icing before crushing)
¾ cup chopped pecans or walnuts
3 egg whites
¾ cup sugar
1 teaspoon vanilla
Pinch of salt
1-1½ cups whipping cream, whipped to medium firm peaks or 2 cups whipped topping
Sliced or whole fresh fruit for topping (strawberries, raspberries, blueberries peaches, etc.)

Preheat oven to 300 degrees.  Grease or pan spray a 9-inch pie plate/pan.

Whip egg whites with pinch of salt until frothy.  Add  sugar gradually and continue beating until firm, glossy peaks are formed.  Beat in the vanilla until combined.

Fold in crumbs and chopped  pecans.  Scrape mixture into prepared pie plate and gently spread. Bake for 35 minutes in the preheated oven. Turn off the oven and open the door a little way.  Cool the pie in the oven.  

Once cooled decorate with the whipped cream and fruit. Pile the whipped cream or topping over the top of the pie. Refrigerate until ready to serve.  Place fresh fruit, plain or sweetened, on top of the cream when ready to serve.

Makes 6-8 servings.



I use generic chocolate sandwich cookies to make coarse crumbs.  First remove the icing as the dessert would be much too sweet.  You could also use a chocolate wafer. I used about 7 double cookies to make ¾ cup of crumbs.  

Measure the crumbs and chop the pecans.  

Beat the egg whites until frothy.  Add the sugar a little at a time and beat until stiff glossy peaks are formed and all the sugar is dissolved.


 Beat in the vanilla until combined.

Thick and glossy.  The meringue isn't actually pink.  That's a reflection of a red shirt I was wearing, ha, ha.


Fold in the cookie crumbs and pecans.


Pile the mixture in prepared pan.  I lined my pan with parchment paper because I want to serve it on a nice serving plate. I'm using a heart shape pan today for Valentine's Day.


Gently spread the mixture evenly into the pan or pie plate.

Bake in the preheated oven for 35 minutes.  Turn off oven and open the door and let the pie cool in the oven.


When pie is cooled decorate with the cream and fruit.  You may leave the pie in the pan as it does not turn out easily but I persevered and was able to turn the pie right-side up on the serving platter.  

I used strawberries but just about any fruit or berry will taste good with chocolate and cream.

Just to be fancy, I melted a few chocolate chips with a spoonful of cream and piped it over the berries and cream.  After all, it is Valentine's Day!

First slice cut!  


A piece for my sweetie.  

 Looks like this is a success!


Have a bite.  You'll find Oreo Meringue Pie full of flavours and textures that tickle the taste buds.  Crunchy meringue and nuts with a gooey chocolate middle topped with whipped cream and strawberries makes a great Valentine dessert.


Happy Valentine's Day!




print recipe

Oreo Meringue Pie
Oreo Meringue Pie is similar to pavlova with a sweet crusty top and a somewhat gooey centre with crunchy nuts.
Ingredients
  • ¾ cup coarse Oreo cookie crumbs (remove icing before crushing)
  • ¾ cup chopped pecans or walnuts
  • 3 egg whites
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • Pinch salt
  • 1-1½ cups whipping cream, whipped to medium firm peaks or 2 cups whipped topping
  • Sliced or whole fresh fruit for topping (strawberries, raspberries, blueberries peaches, etc.)
Instructions
Preheat oven to 300 degrees. Grease or pan spray a 9-inch pie plate/pan.

Whip egg whites with pinch of salt until frothy. Add sugar gradually and continue beating until firm, glossy peaks are formed. Beat in the vanilla until combined.

Fold in crumbs and chopped pecans. Scrape mixture into prepared pie plate and gently spread. Bake for 35 minutes in the preheated oven. Turn off the oven and open the door a little way. Cool the pie in the oven.

Once cooled decorate with the whipped cream and fruit. Pile the whipped cream or topping over the top of the pie. Refrigerate until ready to serve. Place fresh fruit, plain or sweetened, on top of the cream when ready to serve.
Details
Prep time: Cook time: Total time: Yield: 6-8 servings

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