Ingredients
Crust
30 Oreos, separated & scraped (reserve filling)
½ cup melted butter
Chiffon
½ + ⅔ cup sugar (divided)
2 Tablespoon cornstarch
1 teaspoon salt
4 cup milk
30 Oreo fillings
4 separated eggs
4 oz unsweetened chocolate, chopped
¼ cup cold water
2 packages unflavored gelatin
½ teaspoon vanilla
5 drops red food coloring (optional)
12 peppermint candies, finely crushed or 1½ teaspoons mint extract
¼ teaspoon cream of tartar
Directions
Crust
Preheat oven to 300°F. Crush Oreos, reserving about ⅓ cup for the top. Mix remaining crumbs with the ½ cup melted butter and press well into a 9×13″ pan. Bake for 10 minutes, and allow to cool.
Topping
Mix ½ cup sugar, cornstarch, and salt in a large saucepan. Slowly blend in milk, then yolks and Oreo fillings. Heat to a boil, stirring often. Remove generous 2 cups to a small bowl. Add chopped chocolate to bowl and stir until melted and well blended. If the chocolate is too thick, add some more of the filling from the pan. Pour over the crust, smoothing gently as necessary to keep the crust intact.
Mix gelatin with the water into a small bowl to let bloom. Add vanilla, coloring if using, crushed candies, and bloomed gelatin into mix in saucepan. Blend all, then cool pot in a bowl of ice water.
Beat egg whites with tartar. Add ⅔ cup sugar and beat until stiff and glossy. When mint mixture cools, fold in egg whites. Pour over crust and chocolate layer, and chill for 3+ hours.
Right before serving, sprinkle the reserved ⅓ cup of the crumbs on top. Enjoy!
Variations
To make a peanut butter version, replace the peppermint candies with about 1-1½ cups of peanut butter. It is also great topped with mini chocolate chips.
We haven’t tried any fruit version yet, but we are pretty sure it would be delicious! Replace the peppermints with some fruit syrup or crushed fruit and tell us how it is! 🙂
Adapted from Kathy Hoffman’s classic recipe
Serves 12-16