Description
This Oreo Pie is a no-bake creamy dessert featuring a crunchy Oreo cookie crust and a luscious filling made with cream cheese, whipped cream, and chopped Oreos. Perfectly sweet and rich, it’s an easy-to-make treat that requires chilling for set-up and can be garnished with extra whipped cream and Oreos for an impressive presentation.
Ingredients
Scale
Crust
- 24 Oreos (275g)
- ¼ cup unsalted butter, melted (56g)
Filling
- 1 cup heavy whipping cream (240mL)
- 1 (8-ounce/226g) block cream cheese, room temperature
- ¾ cup confectioners’ sugar (90g)
- 1½ teaspoons vanilla extract
- 20 Oreos, chopped (230g), plus more for garnish
For Serving
- Whipped cream
Instructions
- Prepare the Crust: Lightly spray a 9-inch pie pan with cooking spray to prevent sticking. In a food processor, pulse the 24 Oreos until they become finely ground, about 30-45 seconds. Transfer the crumbs into a medium bowl and stir in the melted unsalted butter until well combined. Press the crust mixture evenly into the bottom and up the sides of the pie pan. Freeze the crust while preparing the filling, chilling it for at least 30 minutes and up to 3 days.
- Make the Filling: In a large bowl, use a handheld electric mixer on medium-high speed to beat the heavy whipping cream until stiff peaks form, which takes about 2 minutes. In a separate large bowl, beat the cream cheese on medium-high speed until smooth and fluffy, about 2 minutes. Add the confectioners’ sugar and vanilla extract to the cream cheese, mixing until smooth, approximately 1 minute. Gently fold the whipped cream and chopped Oreos into the cream cheese mixture until fully combined.
- Assemble the Pie: Spoon the filling into the prepared and frozen Oreo crust, spreading it into an even layer. Loosely cover the pie and refrigerate for at least 6 hours to allow the filling to set, or up to 2 days for best flavor and texture.
- Serve: When ready to serve, garnish the pie with additional whipped cream and extra Oreo pieces as desired for a beautiful presentation and added texture.
Notes
- For best results, use room temperature cream cheese to achieve a smooth filling.
- Make sure to chill the crust thoroughly before adding the filling to prevent sogginess.
- The pie must be refrigerated for at least 6 hours to ensure it sets properly, so plan ahead.
- You can prepare the crust up to 3 days in advance and store it frozen, then assemble the pie when ready.
- If preferred, substitute whipped cream with a cool whip topping for convenience.
- For a stronger chocolate flavor, consider using double-stuffed Oreos.
