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

  • 1¾ oz.water
  • 3½ oz.semi-sweet chocolate, finely chopped
  • ½ oz.OREO Base Cake
  • ¼ cocoa powder
  • ½ tsp.OREO Small Cookie Pieces
  • ½ tsp.vanilla extract
  • ⅛ salt

  • Pie

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

Nutrition per serving

Calories330 Total fat23 gSaturated fat10 gTrans fat0 gCholesterol30 mgSodium340 mgCarbohydrate47 gDietary fiber2 gTotal Sugars29 gAdded sugars28 gProtein4 gVitamin A6 %DVVitamin C0 %DVVitamin D0 %DVCalcium4 %DVIron15 %DVPotassium2 %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.

© Mondelēz International group