Frosty Fans Will Melt Over This Too-Cute Snowman Pie

The recipe for this super fun winter pie is inspired by the same cookies-and-cream custard dessert at Emporium Pies in Dallas, TX. It's a charming pie shop, owned by three sisters: Landon Perdue, Jen Abohosh, and Addie Roberts.

They started serving slices out of a 1930s bungalow in the Bishop Arts District and the business has now grown to include three other Dallas-area storefronts. Frosty fans will love this quirky confection, which is topped with snowlike whipped cream cheese and a “melting” face.

Yields: 8 servings

Prep Time: 25 mins

Total Time: 5 hours 10 mins

Ingredients

For the crust:

• Cooking spray

• 8 oz.

  cream-filled chocolate sandwich cookies (such as Oreos) (about 20 cookies)

• 4 tbsp.

  (1/2 stick) unsalted butter, melted

• Pinch kosher salt

For the filling:

• 1 1/2 c.

  half-and-half

• 1 c.

  whole milk

• 1/2 c.

  sugar

• 4 tbsp.

  cornstarch

• 5

  large egg yolks

• 1/2 tsp.

  kosher salt

• 2 tbsp.

  unsalted butter, cut into pieces

• 2 tsp.

  pure vanilla extract

• 4 oz.

  cream-filled chocolate sandwich cookies, chopped (such as Oreos) (about 10 cookies)

For the carrot nose:

• 4 oz.

  white chocolate, chopped

• Orange oil-based food coloring

For the whipped cream cheese topping:

• 4 oz.

  cream cheese, cut into pieces, at room temperature

• 1/4 c.

  sugar

• 1 tsp.

  pure vanilla extract

• Pinch kosher salt

• 1 c.

  heavy cream

• Bittersweet chocolate chips, for garnish

Directions

1. Make the crust: Preheat oven to 350°F. Lightly grease the bottom of a 9-inch pie plate, and line with a round of parchment paper. Process cookies in a food processor until finely crumbled, 45 seconds to 1 minute. Add butter and salt and pulse until combined, 8 to 10 times. Press into bottom and up the sides of prepared pie plate. Bake until dry to the touch and crust smells toasty, 14 to 16 minutes. Cool completely on a wire rack.

2. Make the filling: Whisk together half-and-half and milk in a large stainless-steel saucepan. Bring to a simmer over medium heat, whisking occasionally. Stir together sugar, cornstarch, egg yolks, and salt in a heatproof bowl. Gradually whisk hot milk mixture into egg mixture. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until mixture begins to boil. Boil, whisking constantly, 1 minute. Remove from heat, and transfer custard to a bowl. Whisk in butter until melted. Whisk in vanilla. Place a piece of plastic wrap directly on the surface of the custard, and cool at room temperature 45 minutes. Fold chopped cookies into custard, and spoon into crust. Cover with plastic wrap, pressing it directly onto the surface of the custard. Refrigerate until set, at least 4 hours and up to overnight.

3. Make the carrot nose: Melt white chocolate in a double boiler, or microwave in a small microwavable bowl at 50% power, stirring every 30 seconds, until melted and smooth. Stir in food coloring to desired shade of orange. Pour into a 4-inch carrot mold. Refrigerate until set, at least 30 minutes. Remove from mold, and store in an airtight container in refrigerator up to 1 week.

4. Make the whipped cream cheese topping: Beat cream cheese, sugar, vanilla, and salt with an electric mixer on medium speed until smooth and creamy, about 30 seconds, scraping sides of bowl as needed. Reduce speed to low and gradually beat in cream until blended. Increase speed to medium-high and beat until soft peaks form, about 1 minute. Spread over top of chilled pie. Top pie with chocolate chips and carrot nose to make a snowman face, dragging them down slightly from the original placement to make a melting snowman.

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