White Chocolate Cookie Cream Pie

White Chocolate Cookie Cream Pie

ltgreen 2

"Creamy White chocolate pudding topped with homemade whipped cream chocolate chips and butterscotch."
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1 h 25 m 8 servings yields 8" Pie
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375
  2. Bake Oreo Cookie Pie Crust for 5 minutes then remove and cool
  3. In a small metal mixing bowl pour 1 cup of heavy mixing cream, place in freezer for 5 minutes to chill, along with the metal beaters (this is the best way to get the whipped cream at the right consistency)
  4. In another bowl mix the box of pudding and 2 cups of milk, whisk for 5 minutes until smooth, allow to sit for 5 minutes
  5. Remove the chilled bowl of cream from the freezer, add 1 tbsp of powdered sugar and beat on medium until smooth, next mix in the 1/4 cup of sugar beating on medium until it begins to have soft to medium peaks, once this occurs stop beating or the consistency will change to a buttery mixture instead of whipped cream
  6. Pour the set pudding into the pie crust, top with 1/4 cup of white chocolate chips
  7. In small saucepan melt the butterscotch chips slowly, and pour into plastic bag with corner cut out or icing bag with a small tip
  8. Cover the pudding and chips with the whipped cream topping, smoothing or adding peaks as desired
  9. Top with the 1/4 cup of chocolate chips
  10. Squeeze the butterscotch melted mixture in a pattern on tops of the pie
  11. Chill for at least 1 hr before serving
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