Oreo Crust

Cup of Yum
1. Preheat the oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch pie plate.
2. In a food processor or blender, pulse 24 Oreo cookies until finely ground.
3. Drizzle 6 tablespoons melted butter over the oreo crumbs. Stir until the crumbs are evenly moistened.
4. Press the moistened Oreo mixture firmly into the bottom and up the sides of the prepared pie plate.
5. Bake the crust for 8–10 minutes, until set. Remove from the oven and place on a wire rack to cool completely.

Oreo Pie Filling

1. In a large mixing bowl, beat 8 ounces softened cream cheese and 1/4 cup powdered sugar using a hand mixer or stand mixer on medium speed until smooth and well combined.
2. With the mixer on low speed, slowly add 1 cup heavy cream. Once added, increase the speed to medium-high and whip the mixture until stiff peaks form, about 3–4 minutes.
3. Gently fold in the crushed 12 Oreo cookies.
4. Spread the filling evenly into the cooled Oreo crust. Refrigerate the pie for at least 1 hour to set before slicing.
5. Optionally, garnish with additional Oreo cookies before serving.