Oreo Pie
User Reviews
4.9
28 reviews
Excellent
-
Prep Time
15 mins
-
Additional Time
6 hrs
-
Total Time
6 hrs 15 mins
-
Servings
8 servings
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Calories
753 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Oreo Pie
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Light, creamy, and loaded with cookie pieces, my Oreo Pie recipe yields a simple and oh-so-tasty, no-bake recipe. This pie comes together quickly and can be prepped in just 15 minutes.Recipe includes a how-to video!
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Ingredients
For Crust
- 25 Oreo cookies
- 4 Tablespoons butter melted (salted or unsalted is fine)
For Filling
- 1 ½ cups heavy cream cold
- 1 cup powdered sugar divided
- 16 oz cream cheese softened (see note)
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 15 Oreo cookies broken into pieces (see note)
- Whipped Cream optional, for topping
Instructions
For Crust
- Place cookies in the basin of a food processor and pulse in 1-second intervals until you have fine crumbs.
- Pour crumbs into a large mixing bowl and pour melted butter overtop. Use a spoon or spatula to mix together cookie crumbs and butter until all crumbs have been coated.
- Pour into a 9.5” pie plate and press firmly into the bottom and up the sides. Place pie crust in the refrigerator while you prepare the filling.
For Filling
- Pour heavy cream into a large mixing bowl and add about ½ cup (62g) powdered sugar.
- Use an electric mixer to beat until you have stiff, fluffy peaks. Set aside.
- In a separate large mixing bowl, combine cream cheese, remaining powdered sugar (about 63g), sour cream, and vanilla extract until smooth and well-combined.
- Add whipped cream to cream cheese mixture and use a spatula to gently fold together until mixture is uniform.
- Add broken Oreo pieces and gently fold together until well distributed. Pour filling into prepared pie crust, cover with plastic wrap, and chill in the refrigerator for at least 6 hours (preferably overnight) and up to 4 days before enjoying (pie may also be frozen). If desired, top with whipped cream before serving.
Equipments used:
Notes
- You may use a smaller pie plate but note that you may have to discard some filling. This will be too much filling for most store-bought crusts.
- Use full-fat (not low-fat) cream cheese, preferably the kind sold in brick-shape. Do not use “spreadable” cream cheese that is sold in tubs.
- If you want your pie to be clean white (instead of muddied with fine crumbs) break your cookies into a fine mesh sieve and shake out the small crumbs into the trash before adding the cookies to your pie.
Nutrition Information
Show Details
Serving
1serving
Calories
753kcal
(38%)
Carbohydrates
62g
(21%)
Protein
8g
(16%)
Fat
54g
(83%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
16g
(80%)
Trans Fat
0.3g
(15%)
Cholesterol
127mg
(42%)
Sodium
470mg
(20%)
Potassium
269mg
(6%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
1638IU
(33%)
Vitamin C
0.3mg
(0%)
Calcium
106mg
(11%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 753 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 753kcal | 38% |
| Carbohydrates | 62g | 21% |
| Protein | 8g | 16% |
| Fat | 54g | 83% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 127mg | 42% |
| Sodium | 470mg | 20% |
| Potassium | 269mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 1638IU | 33% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 106mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
28 reviews
Excellent
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