Oreo Pie
User Reviews
5
Oreo Pie
Description
Oreo Pie features a crust crafted by crushing Oreos finely and mixing them with melted butter, then pressing this mixture into a pie pan and freezing it to firm up. The filling is a whipped blend of heavy cream, cream cheese, powdered sugar, and vanilla, gently folded together with chopped Oreos to distribute cookie texture throughout. Once spooned into the frozen crust, the pie is refrigerated to set for at least six hours. This preparation yields a chilled dessert that slices cleanly with a balance of creamy sweetness and chocolate crunch. The pie can be topped with whipped cream and additional Oreo pieces before serving, adding to its texture and presentation.
This no-bake pie is well suited for gatherings where a refreshing chilled dessert is desired, and careful chilling ensures the filling maintains its shape when sliced. It pairs well with coffee or milk and can be made a day ahead, making it convenient for entertaining.
Ingredients
For the Crust:
- 24 Oreo cookies regular or Double Stuf
- ¼ cup butter melted, unsalted
For the Filling:
- 1 cup heavy whipping cream (240mL)
- 1 package cream cheese room temperature (8-oz.)
- ¾ cup powdered sugar
- 1½ teaspoon vanilla extract
- 20 Oreo cookies chopped, plus more for garnish
- Whipped Cream for serving
Instructions
For the Crust:
- Lightly spray a 9-inch pie pan with cooking spray.
- In a food processor, process the Oreos until finely ground, about 30-45 seconds. Place in a medium bowl, and stir in the melted butter until well combined. Press the mixture into the bottom and sides of the pie pan. Freeze while preparing the filling, or at least 30 minutes and up to 3 days.
For the Filling:
- In a large bowl, beat the cream on medium-high speed until stiff peaks form, about 2 minutes.
- In another large bowl, beat the cream cheese on medium-high speed until smooth and fluffy on medium-high, about 2 minutes. (No need to clean beaters between the cream and cream cheese.) )Add the confectioners’ sugar and vanilla, beating until smooth, about 1 minute. Gently fold in the whipped cream and chopped Oreos until combined. Spoon the filling into the frozen crust, spreading it into an even layer. Loosely cover, and refrigerate until set, at least 6 hours or up to 2 days.
- When ready to serve, top with additional whipped cream and Oreos, if desired.
Notes
- Use a piping tip to decorate the pie top with whipped cream for a neat finish.
- To create the crust without a food processor, crush Oreos in a sealed bag using a rolling pin until finely crumbled, then mix with melted butter.
- Warm your knife between slices with hot water to cut clean pieces without disrupting the filling.
- Using real vanilla extract improves the flavor profile of this no-bake pie.
- Press the crust mixture into the pan firmly but gently, using the bottom of a mug or measuring cup for even results.
- Drizzle hot fudge over the pie before serving for a richer dessert.
- Bring cream cheese to room temperature before mixing to facilitate smooth blending; microwave briefly if needed.
- For colorful presentation, add homemade sprinkles atop the pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Calories | 625kcal | 31% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 41g | 63% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 407mg | 17% |
| Potassium | 217mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 1047IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
