Oreo Pie
Indulge in a creamy, no-bake Oreo pie that's easy to make and perfect for any dessert lover. Anyone who likes Oreos is going to want to try this.
Servings: 8 slices
Equipment
- Food Processor or Blender
Ingredients
For the Crust:
- 28 Oreos regular not Double Stuf
- ½ Cup unsalted butter melted
- ¼ Teaspoon salt
For the Filling:
- 8 Ounces cream cheese at room temperature
- ½ Cup heavy whipping cream very cold
- ¾ Cup powdered sugar
- 1 Teaspoon vanilla extract
- 8 Ounces whipped topping such as Cool Whip, thawed
- 12 Oreos roughly chopped
Instructions
Make the Oreo crust:
- In a food processor or blender pulse the 28 Oreo cookies, melted butter and salt together until it forms fine crumbs.
- Press the cookie mixture into the bottom and up the sides of a deep 9-inch pie dish to form the crust.
- Refrigerate the crust for at least 30 minutes or give it 10 minutes in the freezer.
Make the Filling:
- In a large mixing bowl, beat the cream cheese, cold heavy whipping cream, powdered sugar, and vanilla extract together until smooth and creamy.
- Add the whipped topping and 12 roughly chopped Oreo cookies to the mix and gently fold them into the filling.
Assemble the Oreo Pie:
- Pour the filling into the chilled cookie crust, spreading it evenly to the edges.
- Refrigerate the pie for at least 4 hours or until fully set.
- Before serving, top the pie with additional Oreo cookies as an optional garnish.
Notes
Dairy temperatures: You need the dairy ingredients at different temperatures. The butter should be melted, the cream cheese should be at room temperature, the whipped topping should be thawed, and the heavy whipping cream should be very cold. This ensures everything blends together properly.
Don't skip the chilling: It's important to let the crust chill and set before adding the filling and also to chill the pie before serving it, so you can cut nice clean slices that won't just fall apart.
Speed up the setting time: Pop the crust in the freezer instead of the fridge to make it set faster.
Don't skip the chilling: It's important to let the crust chill and set before adding the filling and also to chill the pie before serving it, so you can cut nice clean slices that won't just fall apart.
Speed up the setting time: Pop the crust in the freezer instead of the fridge to make it set faster.
Nutrition
Calories: 639kcal | Carbohydrates: 63g | Protein: 6g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 421mg | Potassium: 225mg | Fiber: 2g | Sugar: 44g | Vitamin A: 976IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 7mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
