If Oreo doesn’t stop putting out new flavors, I’m going to go broke. Either that, or I’ll run out of places to put all these darn cookies. It’s a good thing I’m like a vacuum cleaner when it comes to cookies, and I can gulf those babies right down.
I tried Lemon Twist Golden Oreos quite a while ago, but I just recently discovered they make the original Oreos in Lemon Twist too. A new flavor means I have to buy another package. Those are the rules. I justified this by saying I could at least bake with them.
Cookies and cream has been done a million times and a million ways, but one thing I never thought of doing was making it lemon-flavored. Lately, I’ve become a super mature adult (I graduated and stuff), and with that comes more mature taste buds too. So even though I wasn’t crazy about lemon when I was younger, I have really started falling in love with it recently.
Why not have my classic favorite flavor, cookies and cream, with a new favorite, lemon?
My Lemon Twist Oreo Mini Pies are…
…Sorry, I had to take a break to eat one. I can write a more accurate review if I eat one while writing, or at least, that’s what I’m going with. These pies are the perfect bite. You get a shell of flaky crust to hold everything together and a mountain of creamy, fluffy filling. The Lemon Twist Oreos are just that, an unexpected twist. When you bite in, you’re expecting cookies and cream, but not the lemon zing that follows.
A cool and smooth pie like this is ideal for the wonderfully warm weather we’re having. Pop ‘em one by one for a treat that’s as refreshing as a tall, icy glass of lemonade. My favorite part is how quick they are to make. You only have to bake the crust, then just whip up the filling and pile it sky high.
Ah, so that’s why they say “easy as pie.”
A Few Tips Before You Get Cooking:
- You can make this same recipe with the Golden Lemon Oreos too.
- For a little more lemon-ness, add some yellow food dye to the filling.
- I used store-bought crust, but you can use whatever recipe or brand you like.
- Using a piping bag or even just a ziplock bag makes filling the crusts much quicker.
Lemon Twist Oreo Mini Pies
By The Smart Cookie Cook
Ingredients:
- 2 premade 9-inch pie shells (or 8-inch)
- 1 package Jell-O Lemon Instant Pudding (not cook and serve)
- 1 cup cold milk
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tbsp. cornstarch
- ½ tsp. vanilla extract
- 2 sleeves Lemon Twist Oreos, crushed
Directions:
- Preheat oven to 400 degrees.
- Roll out pie crust dough. If it’s thick enough, use a rolling pin to roll it out a bit thinner. Use a small cookie cutter (about 3-inch radius) or the bottom of a shot glass to cut out as many circles of dough as you can get. Gently press each circle into a mini muffin tin, forming it to the edges.
- Bake for 8 minutes or until golden. Let cool completely.
- Pour about half the pudding mix into a mixing bowl and whisk together with 1 cup cold milk until thickened. Place in fridge until completely set.
- In a large mixing bowl, beat together cream, sugar, cornstarch and vanilla until stiff peaks form. Fold in pudding and Oreos until evenly combined.
- Fill cooled crusts with filling and top with more whipped cream and/or Oreos. Enjoy or store in fridge in an air-tight container.
