Add the Oreos (with the filling) to a blender and blend until you have fine crumbs.

Mix Oreo crumbs with melted butter in a large bowl. You want the consistency the same as wet sand.

Pour Oreo mixture into a pie dish and press on the bottom and sides evenly.

Bake in oven or place in refrigerator to set.

Peel, slice, and chop the fruit into small cubes.

Add your water, sugar, and corn starch into pan.

Bring to a boil and when it starts bubbling, remove from heat and add the rest of your spices. Wait to cool.

In a saucepan, mix together sugar, flour, and salt.

In a separate bowl, beat together the egg yolks and milk. Whisk the egg mixture into the dry ingredients and continue whisking over low heat until the mixture is smooth and thick.

Remove from heat and stir in the butter and vanilla. Let cool.

Pour cold water into a bowl; add gelatin and let stand until softened, about 5 minutes.

Beat 1/2 cup of sugar, egg yolks, lemon juice, and salt together in a bowl until smooth. Cook in the top of a double boiler, stirring constantly, until it is the consistency of custard. Add softened gelatin and stir thoroughly. Set aside to thicken and cool. ~10-15 min.

Beat egg whites in a bowl until foamy. Gradually add remaining 1/2 cup of sugar, continuing to beat until soft peaks from; fold egg whites into cooled custard mixture.

Pour filling into prepared pie shell and chill in refrigerator until firm, at least 2 hours.

Whisk the egg yolks together in a bowl.

Whisk together the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a saucepan over medium heat.

The mixture should be thin and cloudy, then eventually begin thickening and bubbling after about 6 minutes.

Once thickened, give it a whisk and reduce heat to low.