Desserts, Pies, Recipes

Mandarin Pie #CookoutWeek

A creamy, dreamy mandarin orange pie made with an Oreo crust and topped off with mini chocolate chips… this cool treat is perfect for hot nights. 

A creamy, dreamy mandarin orange pie made with an Oreo crust and topped off with mini chocolate chips... this cool treat is perfect for hot nights. #CookoutWeek 2017

I’ve always been a fan of fruit and chocolate. Separately or together, this combination is pretty great. I can hardly think of a single fruit that doesn’t taste good with a bit of chocolate. Can you? Oranges and chocolate is one of my favorite combos. I love it in these cookies and these muffins, so it should come as no surprise that I also love it in pie form!

A creamy, dreamy mandarin orange pie made with an Oreo crust and topped off with mini chocolate chips... this cool treat is perfect for hot nights. #CookoutWeek 2017

The first time I tried this pie was a pretty bad night. Maybe “pretty bad” is a bit of an exaggeration, but over Christmas, both Ben and I got pinkeye. It was pretty much the worst. We were visiting my parents in beautiful Bluffton, South Carolina when the dreaded infection struck. My eyes looked awful and vacation went from relaxing to constant laundry, handwashing, and disinfecting. I blame the baby. Haha. 🙂 Maybe I’m still exaggerating about how bad it was, but I wouldn’t wish pinkeye on anyone! The only highlight of the evening I spent at urgent care was this dessert that I got to enjoy afterwards. This pie was graciously shared with our family by my parents’ friends. We each got a slice and I was so sad it was all gone. I couldn’t stop thinking about it! Eventually I got the recipe and the rest is history! I forsee a LOT of mandarin pie in my future!

A creamy, dreamy mandarin orange pie made with an Oreo crust and topped off with mini chocolate chips... this cool treat is perfect for hot nights. #CookoutWeek 2017

The goodness of this pie starts off with an Oreo crust. The original recipe suggested a chocolate crust, but I amped it up a bit with some Oreos (or fauxreos, as Ben calls them because in baking, I tend to use the store brand). The crust is then filled with a glorious mixture of cream cheese, sweetened condensed milk, orange juice, and sour cream. It’s light and sweet and almost cheesecake-y in texture. Utterly amazing! Fold in some mandarin oranges, spoon into crust, and top with mini chocolate chips and a few decorative mandarin oranges and there you have it! Every bite is filled with chocolatey orange goodness. Since this pie doesn’t require any baking, it’s perfect for summer. This would be a great pie to bring to a cookout, as long as it could be kept cold until serving. Wherever you enjoy this pie, be sure to share it with those you love. 🙂 ❤

I hope you’ve enjoyed all the recipes I’ve shared for #CookoutWeek. Don’t forget to enter the #CookoutWeek 2017 giveaway, happening NOW! Lots of great prizes and an easy entry!

Check out some other delicious cookout recipes shared today for #CookoutWeek here!

Tell me: what’s your favorite no-bake dessert for cookouts?

two years ago: Iced Coconut Mocha
three years ago: Chewy Coconut Oil Granola Bars
four years ago: Coconut Chocolate Chip Buttermilk Crumb Cake
five years ago: BBQ Ranch Pasta Salad
six years ago: Lemony Roasted Vegetable Couscous

Mandarin Pie

  • Servings: 8
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from my mom’s friend Karen – addition of the Oreo crust by yours truly


for Oreo crust (can also substitute your favorite chocolate crust or a storebought one)

  • 25 Oreos
  • 5 tablespoons butter

for pie

  • 8 ounces cream cheese, softened (I use Neufchâtel)
  • 1 – 14 ounce can sweetened condensed milk
  • 1/2 cup orange juice concentrate, thawed
  • 1/2 cup sour cream
  • 8 ounces frozen whipped topping (Cool Whip), thawed
  • 1 – 15 ounce can mandarin oranges, divided
  • 1 ounce semi sweet chocolate OR a handful of mini chocolate chips


Begin by preparing crust. Crush Oreos in a food processor to form fine crumbs. Transfer to a bowl. Then melt butter and drizzle into Oreo crumbs. Use a fork to combine, then press into a 9 inch pie pan. Place in the refrigerator to chill for at least 30 minutes before using.

To prepare pie filling, beat cream cheese in a stand mixer until fluffy. Add sweetened condensed milk, orange juice, and sour cream. Beat until smooth. Fold in whipped topping.

Transfer half of the pie filling to crust, then top with most of the mandarin oranges. Reserve eight oranges for the pie topping. Cover with remaining filling. Depending on how deep the pie pan is, you may have a little leftover. Top pie with mandarin oranges and mini chocolate chips.

Instead of mini chocolate chips, you can also melt 1 ounce of semi sweet chocolate (a baking square if possible) and drizzle over the pie. Either way tastes great!

Chill in the refrigerator for at least 4 hours before slicing. Best enjoyed the same day, especially for presentation, but leftovers are also good for ~48 hours.

I haven’t made this, but I think this pie filling would also be amazing as parfaits: Oreo crumbs, pie filling, mandarin oranges, chocolate chips, and repeat. Yum!

Desserts, Other, Recipes

Chocolate Peanut Butter Oreo Dream

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn’t?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dreamy dessert you won’t be able to eat all on your own. 🙂

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn't?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dessert you won't be able to eat all on your own. :)

Hey everyone! It’s my birthday! Woohoo! And to celebrate, I made you an awesome dessert that you should definitely try ASAP! I know the stereotypes with pregnant women are that we love our dessert or our salty snacks or whatever the craving of the moment is… but truthfully I have a hard time relating to that. I don’t feel like my eating habits have changed all that much during pregnancy, and think my husband would agree. Yes, maybe I’ve been a little more open to the idea of [almost weekly] trips to Dunkin’ Donuts after church for coffee and a doughnut… and I think I’ve wanted to eat burgers a little more than usual, but overall, things have been pretty normal on the food front. I have wanted to try to continue to eat healthy, wholesome food for our little guy. 🙂 And hopefully to influence his tastebuds to be open to our normal eating habits. Unless allergies are an issue, I have no plans to become a short order cook or suddenly start buying lots of kid-friendly food because that’s “easier.” Seasoned parents might be laughing a little now, but I figure that this way of thinking was probably the norm for many, many centuries and it’s only in the past 100 years [or less!] that things like this have been an issue. I remember my grandpa always telling me a story of his love for ketchup as a kid in the 1920s or 30s… one time he got in trouble for indulging on ketchup and his dad made him eat like the whole bottle or something. So anyways, I’m not sure how to transition from ketchup to this wonderful Chocolate Peanut Butter Oreo Dream but let’s go!

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn't?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dessert you won't be able to eat all on your own. :)

I’ve always been a huge fan of chocolate and peanut butter together so when I saw the recipe for this layered pudding pie, I was smitten. Let’s explore all those layers of deliciousness, shall we? I have to admit my layers didn’t quite set as well as I would have liked [I’ll explain why in a bit] but each bite still had all the yummy elements so no one complained. 🙂 First, we start with an Oreo crust. Mhmm, just like you think. I believe you can buy premade Oreo crusts but it was pretty simple to make one with crushed Oreos and melted butter [I even used the generic Oreso but you do you!]. Next was my favorite layer–the peanut butter cream cheese mixture. Ohh yes, creamy peanut butter whipped with cream cheese, Cool Whip, and powdered sugar [not that this pie needed any more sugar, but it’s a treat so that’s okay!]. On top of that was a layer of chocolate pudding. I used a box mix for ease but homemade would be even better I’m sure. Finally, we have straight up Cool Whip and a candy topping. I used Reese’s because, duh, but the original recipe called for Butterfinger which is also great. Nut lovers might choose Snickers… or dark chocolate chunks? Anything goes here, my friends! Each layer would be a dessert in and of itself, but together it’s like dessert on steroids! Can you tell how much I love this pie??!

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn't?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dessert you won't be able to eat all on your own. :)

Part of the reason I think my layers didn’t quite stay separate as much as I would have liked was that the original recipe called for making this dessert in a 9×13 inch pan, not two pie pans like I did. I think my brother in law summed it up pretty well when he said that he couldn’t quite visualize a 9×13 inch pan of this dessert. He’s a smart guy, so I’ll just leave it at that. Ha!

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn't?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dessert you won't be able to eat all on your own. :)

I actually decided to divide the recipe into two pies because I wanted to eat some pretty much the second I saw the recipe in March but also wanted to save some for my family’s [then upcoming] visit for my baby shower in early April. And I didn’t think Ben and I could eat a 9×13 pan of this stuff on our own…so I made two pies and froze one, with great results. 🙂 The layers didn’t separate very well because the pie pans were slightly different sizes and I didn’t do a great job dividing the mixture accordingly, so I had to improvise a bit on the smaller one pictured above. Regardless, this dessert is the absolute DREAM of anyone who loves peanut butter and chocolate… and it’s a guaranteed hit! I don’t have any left for my birthday today [cue the tears] but it’s definitely worth making for a birthday or other special occasion… like a Wednesday night. 🙂 Enjoy!

one year ago: Spicy Chickpea Bacon Burgers
two years ago: Easy Homemade New York Bagels
three years ago: Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting
four years ago: Royal Berry Coffee Cake
five years ago: Oreo Truffles

Chocolate Peanut Butter Oreo Dream

  • Servings: 12+
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from Seeded at the Table


  • 1 package Oreo cookies [14.3 ounces]
  • 6 tablespoons unsalted butter, melted
  • 3/4 cup creamy peanut butter [I used Peter Pan Natural]
  • 1 cup powdered sugar
  • 8 ounces 1/3 less fat cream cheese, softened
  • 16 ounces Cool Whip, softened and divided
  • 1 large package instant chocolate pudding mix [5.9 ounces]
  • 2 cups milk
  • 8 mini [or 4 regular] Reese’s, chopped OR 2 regular Butterfinger candy bars, chopped


Grease a 9×13 inch pan OR two 8-10 inch pie pans with cooking spray.

Crush Oreos into fine crumbs [I used my food processor], then stir in melted butter. Press into prepared pan, on the bottom of the 9×13 inch pan or along the bottom and sides of the pie pans.

Next, with an electric mixer, blend together peanut butter, powdered sugar, and cream cheese until smooth. Fold in half of the Cool Whip.

In a medium mixing bowl, whisk together pudding mix and milk [this will be less milk than the package calls for] and let rest for 2-3 minutes to set.

Meanwhile, spread peanut butter mixture on top of Oreo crust. When the pudding has firmed up a bit, spread evenly on top of peanut butter mixture. Top with remaining Cool Whip, then sprinkle with candy. Cover gently and refrigerate for at least 1 hour to set.

This dessert is best the day it is made, but will keep in the fridge for up to a week. You can also freeze it and defrost in the refrigerator for about 24 hours before serving. It tastes as good as new, though the layers don’t look as pretty. Enjoy!


Desserts, Pies, Recipes

Oreo Ice Cream Pie

This beauty is alllll because of Ben. [Who just started a blog, p.s.] Apparently, in his high school cafeteria, Oreo Ice Cream Pie was all the rage. Along with weenie winks [hot dogs wrapped in American cheese and white bread, then baked]. Look at this photo at your own risk, I’m not quite sure how anyone would find that appealing. But apparently some do. I can guarantee that pretty much everyone will find this pie appealing. And delicious. Certainly, delicious.

Oreo Ice Cream Pie |

I don’t think I ever ate anything this good in my high school cafeteria, partially because we had open campus so I often went home or out to eat. But I digress. Who cares about high school food? That was so last decade! Instead of lamenting about the old caf, you can make an easy no-bake dessert at home that you can enjoy for days [if it lasts that long!!].

Oreo Ice Cream Pie |

This pie couldn’t be simpler: an Oreo crust, Cookies and Cream ice cream, Cool Whip, and some cookie crumbs. Piece of cake. Cookie? Pie? Regardless, this pie is AWEsome. I made my own Oreo crust with butter and Oreo crumbs, but you can buy one if you’re pressed for time. My time concession was to use Cookies and Cream Ice Cream instead of mixing Oreos into vanilla ice cream. Whatever ingredients you choose are sure to be delicious! I think sometime I’d like to try it out with mint Oreos and Mint Chocolate Chip ice cream. Mmmm! But this time, I wanted to make the original for Ben to take him back to his days as a Lake High School Flyer! Happy Friday! 🙂

Oreo Ice Cream Pie |

two years ago: Spaghetti and “Meat” Balls
three years ago: Caramelized Onion Dip

Oreo Ice Cream Pie

  • Servings: 10
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  • 1 small package Oreos [15.25 ounces]
  • 4 tablespoons butter, melted
  • 1.5-1.75 quart Cookies and Cream ice cream, softened on the counter for 20 minutes
  • 8 ounce package Cool Whip, softened on the counter for 20 minutes


Crush 24 Oreos in a ziploc bag or food processor until you have fine crumbs. Transfer to a large bowl, then pour melted butter over cookie crumbs, stirring well to combine. Press mixture onto the bottom and sides of a 9 inch deep dish pie pan to form the crust.

Spoon ice cream over crust, then cover completely with Cool Whip. Crush 2-3 remaining Oreos and sprinkle over Cool Whip. Cover tightly with aluminum foil and return to freezer for at least 2 hours before serving.

Alternatively, you can stick the pie in the freezer uncovered for about 20 minutes, then remove it and stick a few toothpicks in the Cool Whip and then cover it with foil, using the toothpicks to hold up the foil so it doesn’t stick. Then return to freezer for at least 2 hours before serving.

Notes: I used the full 1.75 quart container of ice cream in a 9 inch deep dish pie pan. It was nearly overflowing. If you use a regular pie pan, use less ice cream. I’m sure you can find a use for what’s left! 🙂

Linked up with: Weekend Potluck, Foodie Friday.

Desserts, Pies, Recipes

SRC: Pineapple Cream Pie

It’s a Secret Recipe Club Monday! They are my favorite Mondays so I’m excited. 🙂 This month I made a great Pineapple Cream Pie to share with you. And I wish you were here with me now I so I could give you a piece, because it’s a sweet, creamy, tropical treat. We loved it!

Pineapple Cream Pie |

If you’re new, you might be a bit confused. SRC? What’s that? Let me explain. It’s a pretty amazing blogging club. Basically, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog… all while keeping your assignment a secret! Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

When I was assigned Lisa’s blog, before I even started perusing her recipe index, I knew I had to make a dessert recipe, no question about it. I mean, with a blog called Sweet as Sugar Cookies, how could I not?!? Lisa is such a sweetie [word choice –> totally on purpose!!]. She’s from Hawaii [how cool is that?] and she’s been baking since she was 12, so she has tons of great recipes on her site. Her passions aside from baking include her faith and her family, both of which come through so clearly on her site. When trying to decide what to make, so many things sounded delicious, but I pretty much narrowed it down quickly to this pie or ice cream. I just got an ice cream maker, and have yet to test it out. I think that all of her ice creams sound divine [especially spicy peanut butter, ginger, or cherry] but I wasn’t able to clear the freezer out quickly enough to make that happen. Sad day. So pie it was!! And guess what–making this pie was not a sacrifice at all. It was so tasty!

Pineapple Cream Pie |

This Pineapple Cream Pie is a snap to whip up–you basically make a flavorful vanilla pudding on the stovetop, stir in crushed pineapple, and pop it all in a baked pie shell to chill for awhile. When you’re ready to enjoy a huge piece, just top with Cool Whip or whipped cream. I used Cool Whip, and as you can see, it was a little melty. Though this pie won’t win any beauty contests [mine at least… Lisa’s is gorgeous, and she has a great family story to tell about it too. Check it out here!], the taste is just incredible. I made my pie in my fail proof pie crust, but feel free to use your own recipe or even a store bought crust. Ben and I ate this as part of our 4th of July meal, and have been snacking on it ever since. I’ve seriously never had anything like it… I want to say it reminds me of Banana Cream Pie, but it really doesn’t, so you’ll just have to try out this fruity cream pie for yourself. I can just imagine eating it on the beach in Hawaii… how perfect would that be? 🙂 Mmmm. Thanks, Lisa! Enjoy!

Pineapple Cream Pie

  • Servings: 8-10
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pie from Sweet as Sugar Cookies, crust from Simply Recipes
Pineapple Cream Pie via - a creamy, tropical treat!Ingredients:

for the crust

  • 8 ounces unsalted butter, cut into small cubes and frozen for at least 15 minutes, but better 1 hour to overnight
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3-6 tablespoons ice water [very very cold water]

[You can also substitute your own pie crust recipe or a storebought crust.]

for the pie filling

  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch
  • 1 tablespoon flour
  • 2 1/2 cups skim milk
  • 3 egg yolks
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1 20 ounce can crushed pineapple, well drained [crushed pineapple to equal about 1 packed cup]

for topping

  • 6-8 ounces Cool Whip or whipped cream


To make pie crust, begin by freezing 8 ounces [1 stick] unsalted butter, cubed into very small pieces. Preferably, this will be done the day before you want to make the crust, but the butter needs to freeze for at least 15 minutes to an hour for ultimate flakiness.

After butter is frozen, combine flour, sugar, and salt in food processor and pulse several times. Add half of the butter and pulse 6-8 times, then add the rest and pulse 6-8 more times. At this point, the dough should resemble cornmeal. Add ice water tablespoon by tablespoon, pulsing in between additions. I usually use about 4-5 tablespoons water, and the goal is to make the dough just hold together when you pinch it.

Turn dough out onto a clean countertop and gently knead it together to form a disk. You should be able to see pieces of butter–this is good, and will cause it to be flaky. Cover  disk with plastic wrap and refrigerate at least 1 hour [or overnight].

When ready to bake pie crust, preheat oven to 425 degrees. Let dough come to room temperature for about 5 minutes, then roll into a 10-11 inch circle on a floured countertop. Transfer to a 9 inch pie plate, then lightly spray with cooking spray and cover with aluminum foil. Add pie weights of some type [pennies, dried beans, rice] to the top of the foil and bake for 15 minutes. Remove pie from oven, reduce heat to 375 degrees, and remove foil and pie weights. Return to pie to oven and bake for 12-18 minutes or until crust is golden brown and fully cooked. Set aside to cool while preparing the pie filling. [At this point, crust can be cooled and covered until the next day.]

To make the pie filling, combine sugar, salt, cornstarch, flour, milk, and egg yolk in a large saucepan. Whisk together until smooth–yolks beaten, cornstarch and flour making no lumps. Set saucepan over medium heat, and bring to a boil, stirring constantly. The mixture should thicken as you go, and once boiling, let cook for 1 minute and keep stirring. Remove from heat, add butter and vanilla. Stir until butter melts, then add crushed pineapple. Stir and add to baked pie shell.

Refrigerate for at least 3 hours to allow filling to firm up, then top with Cool Whip or whipped cream as desired. Serve immediately and enjoy!

P.S. For more great SRC recipes, check out the links below! 🙂

Tuesday Talent Show on Chef in Training