Description
This No Bake Boston Cream Halloween Pie is a fun and festive dessert featuring a rich Oreo crust, smooth chocolate glaze, creamy whipped filling, and decorated with adorable chocolate bats perfect for Halloween celebrations. It’s easy to assemble without baking, making it ideal for quick holiday treats.
Ingredients
Scale
Pie Crust
- ½ 400g box Oreo chocolate baking crumbs
- ½ cup unsalted butter melted
- 2 tablespoons 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
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 – 370g white pound, angel food or loaf cake sliced or broken up
Chocolate Bats
- 4 miniature Reese’s peanut butter cups
- 4 Oreo Chocolate (thins) sandwich cookies
- Dabs frosting/icing (royal icing recommended)
- 8 edible eyes
Instructions
- Prepare the Pie Dish: Spray the inside of a 10.5 inch round (2.5 inches deep) dessert dish or two shallow (1.5 inch deep) 9-inch pie plates with non-stick cooking spray to prevent sticking.
- Make the Crust: In a large bowl, mix the Oreo cookie crumbs, melted butter, and white granulated sugar until the mixture clings together. Press the mixture evenly into the bottom of the pie plate. Chill in the refrigerator for 10 minutes to set.
- Make the Glaze: Melt the semi-sweet chocolate in the microwave at 50% power for 2.5 to 3 minutes or until fully melted, stirring occasionally. Stir in the melted butter and corn syrup until smooth. Pour the glaze evenly over the chilled Oreo crust and spread gently with a spatula to avoid mixing crumbs into the glaze. Refrigerate until the glaze is firm, about 15 minutes.
- Prepare the Filling: Spread the whipped cream evenly over the chocolate-coated crust. Add sliced or broken pieces of white pound, angel food, or loaf cake on top of the whipped cream. Mix yellow gel food coloring into the vanilla pudding until the desired yellow hue is achieved. Spoon the colored vanilla pudding over the cake layer. Use a butter knife to smooth the pudding to be flush with the edge of the pie plate, adjusting the amount as needed.
- Assemble Chocolate Bats: Remove wrappers from Reese’s peanut butter cups. Break Oreo thin sandwich cookies in half, separate the halves, and scrape off the frosting to create 8 bat wings. Attach one cookie piece to the left side and another to the right side of each Reese’s cup to form bat wings. Pipe frosting on the back of each edible eye and place them on top center of each Reese’s cup bat. Repeat for all four bats.
- Final Assembly: Place the chocolate bats gently on top of the pudding layer of the pie. Serve immediately for best results. If not serving right away, refrigerate the pie without the bats, adding them just before serving to avoid mushiness.
Notes
- Use yellow gel paste food coloring for the pudding for vibrant color; grocery store liquid food coloring may not produce the right hue.
- When melting chocolate, avoid high heat or contact with water to prevent seizing.
- If halving the recipe for a 9 inch pie plate, adjust servings to 8 for accurate ingredient amounts.
- Do not add chocolate bats until right before serving to keep them crisp and appealing.
- Homemade or store-bought whipped cream works well; Cool Whip is an acceptable alternative.
- For melting chocolate, a double boiler can be used as a gentle alternative to the microwave.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
