Toasted Mexican Chocolate Ice Cream Pie made with OREO Pie Crust and Variegate



32 servings or 4 pies, 8 servings each
  • 4 eachOREO Pie Crusts (6 oz.)
  • 5¼ lb.chocolate ice cream, softened
  • 4 tsp.ground cinnamon
  • 2½ lb.OREO Crème Icing Variegate

  • Cocoa Meringue

  • 1¼ lb.powdered sugar
  • 4 oz.unsweetened cocoa powder
  • 1¼ lb.refrigerated pasteurizedegg whites
  • 1¼ lb.granulated sugar

Nutrition per serving

Calories660 Total fat31 gSaturated fat12 gTrans fat0 gCholesterol25 mgSodium240 mgCarbohydrate89 gDietary fiber3 gTotal Sugars72 gProtein6 gVitamin A6 %DVVitamin C0 %DVCalcium10 %DVIron15 %DV

Freeze pie crusts at least 1 hour before filling. Meanwhile, refrigerate large mixer bowl and paddle until chilled.

For each pie: Beat 1 qt. ice cream and 1 tsp. cinnamon in chilled bowl with mixer fitted with chilled paddle attachment on low speed 30 to 40 sec. or just until blended. Spread half the ice cream onto bottom of 1 pie crust; cover with 1 cup Variegate. Freeze pie and remaining ice cream mixture 5 min. Immediately spread ice cream mixture over Variegate. Freeze several hours or overnight.

Repeat with remaining pie crusts and filling.

Cocoa Meringue: Sift together powdered sugar and cocoa powder.

Beat egg whites with mixer fitted with whip attachment until foamy. Gradually beat in granulated sugar until stiff peaks form. Fold in half the powdered sugar mixture until well blended. Gradually fold in remaining powdered sugar mixture.

Use small metal spatula to spread meringue over pies, mounding slightly in centers and making swirled peaks with tip of spatula. Brown tips of peaks with torch.


Mix 1/2 cup OREO Medium Cookie Pieces with the ice cream and cinnamon for each pie. Or, sprinkle the OREO Pieces between the layers of ice cream in crusts.

© Mondelēz International group