Oreo Cream Pie Recipe
User Reviews
5
Oreo Cream Pie Recipe
Description
This pie starts with a base of finely crushed Oreos mixed with melted butter, pressed tightly into a pie plate and baked briefly to set a crunchy crust. The filling blends softened cream cheese whipped with powdered sugar until smooth, then folds in whipped heavy cream and vanilla for lightness. Chopped Oreos added to the filling give texture and chocolate flavor throughout.
Once assembled, the pie chills for several hours to firm up. It is served topped with additional whipped cream and Oreo cookies for garnish. The result is a creamy, cool dessert that balances tangy cream cheese with the sweetness and crunch of Oreo cookies.
For storage, the pie keeps for a few days in the refrigerator and can also be frozen wrapped tightly. Slicing clean pieces is easier when the knife is warmed before cutting. Alternatively, Cool Whip may be used in place of homemade whipped cream to simplify preparation.
Ingredients
Oreo Crust
- 25 Oreo cookies
- 6 Tablespoons butter melted, salted
Filling
- 8 ounces cream cheese softened
- 3/4 cup powdered sugar
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 12 Oreo cookies chopped
Garnish
- Whipped Cream sweetened, additional
- Oreo cookies additional
Instructions
Crust
- Preheat oven to 350 degrees F.
- Finely crush the Oreo cookies in a food processor or a large ziploc bag using a rolling pin. Add the melted butter and mix to combine.
- Press the buttery crumbs into a 9-inch pie plate using the bottom of a flat measuring cup and compacting it up the sides as best you can. Bake for 10 minutes until set. If you prefer to not heat up your oven, you can just chill the crust for 30 minutes in the freezer for a no-bake pie, but I like the slightly toasted taste and crunchier set of the baked crust. Let the crust cool.
Filling
- Beat the cream cheese and powdered sugar together with a hand mixer until smooth.
- In a separate bowl, beat the heavy cream and vanilla extract until stiff peaks form, taking care not to overbeat the mixture and turn it into butter. Fold the whipped cream into the cream cheese mixture along with the chopped Oreos.
- Spread the filling into the cooled crust, then chill for at least 3-4 hours to set up.
- Top with swirls of sweetened whipped cream piped around the edges with a decorative tip and Oreo halves for a garnish.
Notes
- This pie can be frozen wrapped tightly for 2-3 months; thaw overnight in the fridge before serving.
- Substitute Cool Whip for the whipped cream to simplify the filling process if desired.
- Refrigerate the pie for 2-3 days to maintain freshness.
- Run a knife under hot water and dry before each cut to make clean, sharp slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 338mg | 14% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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