Since both Taste Tester #1 & I REALLY liked the
[NO-BAKE] OREO™ PIE & the
[NO-BAKE] GOLDEN OREO™ CAKE BATTER ICE CREAM PIE,
I decided to combine the two recipes and make a
[NO-BAKE] ORIGINAL OREO™ CAKE BATTER ICE CREAM PIE.
So, how do I make the batter chocolate?
I planned to add Dutch Process Cocoa to the 1/4 cup cake mix.
After looking through some online recipes,
I saw one that suggested using boxed Brownie mix.
Yeah, but then I'd have TWO open boxes of cake mix,
less 1/4 cup of each.
Well, maybe I could FREEZE the box cake mix?
Back to Google™ and sure 'nuff, you CAN freeze it,
so I grabbed a Fudge Brownie mix from the pantry's baking shelves.
The pulsing station for the CRUST . . .
I again used a 9" cake pan;
I'm thinking of using a springform pan next time,
as these crusts can stand on their own. once you get them out
(putting the entire pan into hot water for a few moments helps).
NTS: Misteak #1: It is 6 tablespoons of butter, NOT 4!
Which would 'splain why the crust is crumbly.
I remembered to spray the pan AND the parchment paper . . .
One of the issues I had previously was the crust was too thick,
so I used a small measuring cup that had 90 degree angle to press the sides.
Mixing station for whipping cream . . .
QUESTION OF THE DAY:
If that which mixes is called a mixer,
and those which beat are called beaters,
why aren't those which whisk called . . . whiskers?
Don't you just want to indulge in this whipped cream . . .
Mixing station for batter . . .
NTS: Misteak #2: It is 1/2 cup of cake/brownie mix, NOT 1/4 cup!
Folding together the whipped cream and the batter . . .
At this point, I did think the batter was much mushier
than the GOLDEN pie batter had been,
but I didn't think to review the recipe. That's my bad, and my hubris . . .
"I DON'T NEED TO READ NO STEENKIN' RECIPE!"
The batter into the pie crust . . .
. . . and the sprinkles on top.
I really thought the batter would be dark,
thereby obscuring the "chocolate" jimmies,
so I tossed on some colored sprinkles, too.
Into the freezer . . .
Now we wait for six hours at least;
as it was 10 a.m. when I finished,
we would sample this at 4 p.m.
And despite not using the oven,
I was still overly warm after washing up,
so we jumped in the pool to cool off.
Gipsy, too, took a few dives.
SIX HOURS LATER . . .
Well, the crust didn't come out any easier
despite spraying bottom, sides, AND the parchment paper.
Next time, I'll set the pan into hot water before cutting.
AND IT DID NOT FREEZE!
Having looked over the recipe, I can see why.
However, as #1 Taste Tester says,
"That doesn't affect the taste!"
(Altho the batter isn't as chocolately as it should be,
because of the missing 1/4 cup of Brownie mix.)
By 8 p.m., the pie had frozen in spots;
because the other pie was in the freezer overnight,
I would assume it will be completely frozen tomorrow.
THE NEXT DAY . . .
Yes, the cake was completely frozen,
but melted quickly,
perhaps because of the missing 1/4 cup of dry cake mix.
This isn't a problem if you're eating it yourself;
if you plan to serve to guests, however, you may want to
slice and refreeze or slice and serve quickly.
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