🌕 No Bake Boston Cream Halloween Pie Recipe

Yellow Moon halloween pie, with chocolate bats in white pie dish, on black surface

5 from 1 vote

🌕 No Bake Boston Cream Halloween Pie Recipe

If you are looking for easy and fun Halloween potluck ideas, look no further! This No Bake Boston Cream Hallloweem Pie has an oreo crust, and a creamy whipped cream pudding filling. It's the perfect easy Halloween pie for your next party.

Course Dessert

Cuisine American, Canadian, North American

Keyword boston cream, Halloween, moon, pie, potluck

Special Diet Vegetarian

Prep Time 45

setting 20

Total Time 45

Servings servings

Calories 193kcal

Author Terri Gilson

Equipment

electric hand mixer

Ingredients

Pie:

Pie Crust:

½ 400g box of Oreo chocolate baking crumbs
½ cup unsalted butter melted
2 tablespoon 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 * don't use grocery store food coloring- it will be difficult to get the right color

Pie Filling:

2 cups whipped cream homemade or frozen dessert topping -e.g. Cool whip
12 99g containers snack size instant vanilla pudding * 3 packages of 4 pudding
1 270g - 370 g white pound, angel food or loaf cake sliced or broken up

Chocolate Bats:

4 miniature Reeses peanut butter cups
4 Oreo Chocolate (thins) Sandwich Cookies
dabs frosting/icing * I use royal icing
8 Edible eyes

US Customary - Metric

Instructions

Pie:

Spray the inside of 10.5 inch round (2.5 inches deep) dessert dish OR 2 shallow (1.5 inch) - 9 inch pie plates with non-stick cooking spray.
Note: For one 9 inch pie plate, cut recipe in half. Simply input the number of servings (8) and the recipe will automatically adjust quantities.

Crust:

Mix oreo cookie baking crumbs, ½ cup unsalted and melted butter and 2 tblsp white granulated sugar together in large bowl until they cling together. Press evenly into bottom of pie plate. Chill for 10 minutes.

Glaze:

Meanwhile: Melt semi-sweet chocolate in microwave on ½ power (50% on my microwave) for about 2 ½ - 3 minutes or until melted, then mix with ¼ cup melted butter and corn syrup.
*NOTE: You can also choose to use a double boiler to melt chocolate for this step. **NOTE: be careful: If you cook the chocolate on too high of a temperature in the microwave or it comes in contact with any water, it will seize.
Pour glaze evenly over oreo cookie mix, very gently spreading with a spatula, as to not break up the cookie or get the crumbs into the chocolate mixture. Evenly cover the entire area. Refrigerate until firm (about 15 minutes)

Filling:

Spread whipping cream evenly over the chocolate cookie crust, then add a sliced or broken up pieces of white cake.
Add yellow gel food/icing coloring to vanilla pudding until you get desired colour of yellow. Set aside.
Top with yellow vanilla pudding. Then use a butter knife to even out, until it’s flush with the edge of the pie plate, adding more or removing excess pudding, as needed.

Chocolate Bats: (**SEE NOTES)

Remove the wrappers from the Reese's cups.
Break the cookies in half and then separate all of the pieces from one another so you now have 8 "bat wings". Scrape off the frosting.
Press one cookie piece on the left of the Reeses cup and another cookie piece on the right of the Reeses cup.
Pipe frosting on the back of the edible eyes and secure on top of the center of the Reeses cup. Repeat for remaining 3 bats.
Place bats on the top of the pie. Serve immediately.
***NOTE: If you do not plan to serve right away, refrigerate until ready to serve but do NOT put bats on until immediately before serving. They will get mushy, eyeballs run and they look awful (this happened to me).

Notes

*Please see post contents for important recipe information and tips!

Nutrition