Boston Cream Pie made with OREO Cookies

Boston Cream Pie made with OREO Cookies

Our take on the traditional Boston Cream Pie filled with all of the classic components: a yellow cake layer, creamy filling, chocolate ganache, all in a thick pie crust made with OREO Base Cake.


1 pie or 8 servings

  • OREO Ganache
  • 1-3/4 oz. water
  • 3-1/2 oz. semi-sweet chocolate, finely chopped
  • 1/2 oz. OREO Base Cake
  • 1/4 oz. black cocoa powder
  • 1/2 tsp. OREO Small Cookie Pieces
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. kosher salt

  • Pie
  • 6 oz. OREO Base Cake
  • 2-1/2 oz. unsalted butter, melted
  • 1 lb. 2 oz. prepared vanilla pudding and pie filling
  • 1 baked 7-inch vanilla cake layer (1/2-inch-thick)
  • 4 oz. OREO Medium Cookie Pieces

Nutrition per serving

  • Calories


  • Total fat

    23 g

  • Saturated fat

    10 g

  • Trans fat

    0 g

  • Cholesterol

    30 mg

  • Sodium

    340 mg

  • Carbohydrate

    47 g

  • Dietary fiber

    2 g

  • Sugars

    29 g

  • Added sugars

    28 g

  • Protein

    4 g

  • Vitamin A

    6 %DV

  • Vitamin C

    0 %DV

  • Vitamin D

    0 %DV

  • Calcium

    4 %DV

  • Iron

    15 %DV

  • Potassium

    2 %DV


For OREO Ganache: Bring water to boil in small saucepan. Combine remaining ingredients in medium bowl. Add boiling water; let stand 3 to 4 min. Pour mixture into food processor or blender. Process 20 seconds. Pour back into bowl to cool. Let stand several hours or overnight. 

For Pie: Combine OREO Base Cake and butter until well blended. Firmly press onto bottom and up the side of 9-inch inch pie plate. Fill with pudding. Top with cake layer, pressing to create an even top. Refrigerate until pudding is set.

Pour OREO Ganache over cake layer and spread evenly. Sprinkle cookie pieces around outer edge of pie.


  • If OREO Ganache is too firm to spread once it has cooled, warm mixture slightly until spreadable.