American Pie Council

2019 Professional Entry

 

Double The Good Stuff Cookies and Cream Pie

Double the Good Stuff Cookies and Cream Pie
Cream – Professional
Michele Stuart
Norwalk, CT
1 9 inch Prebaked Oreo Cookie Crust prepared as follows:
2 Cups Oreo cookie crumbs
½ Teaspoon cinnamon
3 Tablespoons unsalted butter, melted
2 Tablespoons whole milk
In a medium bowl, combine the Oreo cookie crumbs and the cinnamon. Add the melted unsalted butter and milk to the cookie crumbs. Mix together until well combined. Spread the Oreo crust mixture evenly across the bottom and the sides of a 9 –inch pie dish. Bake in the oven set at 350 degrees for five minutes. Cool the pie shell before adding the filling.
Cream filling:
1 cup sugar
1/2 teaspoon salt
2/3 cup flour
2 2/3 cup whole milk
1 ½ cup water
6 large egg yolks, beaten
1 tablespoon vanilla extract
1/2 cup mini marshmallows
2 cups coarsely chopped Oreos
½ cup Ganache
1 ¼ cups heavy cream
½ cup marshmallow fluff
1/3 cup confectionary sugar
Marshmallow cream filling:
In a medium saucepan off of the heat, whisk together the sugar, salt, and the flour. Add the milk and water to the dry whisked ingredients. Heat the mixture over medium heat, constantly whisking and scraping the sides of the pan. When the mixture begins to simmer and becomes thick and bubbly, let it cook for 1 more minute. You’ll know when it is finished when the cream covers the back of a spoon. Add 3 Tablespoons of the heated mixture to the egg yolks and mix together well. Whisk the egg yolks into the heated cream and whisk together well. Cook for another minute. Whisk in 2 teaspoons of the vanilla extract. Add the mini marshmallows and continue to whisk until the marshmallows are melted and incorporated into the cream. Pour the cream into a heat proof bowl and allow to cool before placing it in the refrigerator. Refrigerate for an hour, or until completely cool.
While the vanilla cream is cooling, prepare the marshmallow fluff whipped cream:
In a medium bowl, on high speed, beat the heavy cream, confectionary sugar, 1 teaspoon vanilla extract, and the marshmallow fluff until the cream becomes stiff.
Ganache:
1 ½ cups semisweet chocolate chips
1 cup heavy cream
In a medium saucepan over high heat, bring the heavy cream to a boil. Place the chocolate chips into a heat proof bowl. Once the heavy cream is boiling, pour the heavy cream over the chocolate chips and stir vigorously, until the chocolate chips are melted into the cream. Allow the ganache to cool to room temperature before refrigerating. For this recipe you may either use ganache that has cooled to room temperature, or ganache that has been prepared in advance. If the ganache has been prepared in advance, simply microwave in 30 second increments, stirring occasionally. The ganache is ready to use when it becomes fully liquid.
Whipped cream:
2 Cups heavy cream
1/3 cup confectionary sugar
1 teaspoon vanilla extract
In a medium bowl on high speed, mix together the heavy cream, confectionary sugar, and vanilla extract. Beat until the cream is stiff.
To assemble the pie:
Melt ½ cup of ganache and pour into the bottom of the Oreo crust.
Sprinkle ½ cup of the chopped Oreos on top of the ganache
Once the marshmallow cream is cooled completely fold in the marshmallow fluff whip cream until well incorporated. Then add 1 ½ cups of the chopped Oreos and continue to fold into the marshmallow cream. Scoop the marshmallow cream into the pie shell.
Allow to set in the refrigerator for at least 2 hours before garnishing with whipped cream, Oreo pieces, and drizzled ganache.