INGREDIENTS

Servings: 32 servings or 4 pies, 8 servings each
  • 4 each OREO Pie Crusts (6 oz.)
  • 5-1/4 lb. chocolate ice cream, softened
  • 4 tsp. ground cinnamon
  • 2-1/2 lb. OREO Crème Icing Variegate
  •   Cocoa Meringue
  • 1-1/4 lb. powdered sugar
  • 4 oz. unsweetened cocoa powder
  • 1-1/4 lb. refrigerated pasteurized egg whites
  • 1-1/4 lb. granulated sugar

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 660
Total fat 31g
Saturated fat 12g
Trans fat 0g
Cholesterol 25mg
Sodium 240mg
Carbohydrate 89g
Dietary fiber 3g
Sugars 72g
Protein 6g
Vitamin A 6%DV
Vitamin C 0%DV
Calcium 10%DV
Iron 15%DV

DIRECTIONS

  1. Freeze  pie crusts at least 1 hour before filling. Meanwhile, refrigerate large mixer bowl and paddle until chilled.
  2. 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.
  3. Repeat  with remaining pie crusts and filling.
  4. Cocoa  Meringue: Sift together powdered sugar and cocoa powder.
  5. 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.
  6. 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.
  7. 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.

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