Oreo Cream Pie

MelandBoysKitchen

Who doesn’t love a dessert that combines rich, creamy filling with the irresistible crunch of Oreos? My family, especially my husband, LOVES anything Oreo/ Cookies and Cream and this pie is an all time favorite!! This (almost) no-bake Oreo Cream Pie is a dream come true for dessert lovers. With minimal ingredients and effort, you can whip up a pie that’s perfect for any occasion, whether it’s a family gathering, a birthday, or just a treat-yourself kind of day. I have added it to our Thanksgiving dessert table the last few years and every last crumb is always gone! This pie is big hit!

I said “almost no bake” because I like to bake the Oreo crust for a few minutes to help it set, but other than that, there is not more baking required. The cream filling is so easy to make and tastes incredible! Better than any Oreo pie at the store or bakery!

Once you combine the ingredients for the creamy filling, you fold crushed Oreos until well combined.

Now you are ready to spoon the creamy filling into the prepared Oreo pie crust.

Smooth the top and then it is time to decorate to fresh whipped cream and additional Oreos!

Get creative and garnish the top using homemade whipped cream, Oreo crumbs and whole Oreos. See two different ways below that I have decorated this pie!

This Oreo Cream Pie is the perfect balance of creamy, crunchy, and sweet, making it an unforgettable treat for your family and friends. Best of all, it’s as fun to make as it is to eat. So grab your apron, a pack of Oreos, and get ready to impress your friends and family with this simple yet decadent dessert!

Oreo Cream Pie

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• Author: Mel and Boys Kitchen

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Description

This beautiful Oreo Cream Pie comes together easily and is so creamy and delicious!  Everyone LOVES this pie!

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Ingredients

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Oreo Pie Crust:

• 22 Oreo Cookies (about 2 cups crumbs)
• 2 TBS granulated sugar
• 4 TBS salted butter melted

Oreo filling:

• 8 oz cream cheese softened
• ¼ cup salted butter softened
• 1 ½ cups powdered sugar
• 2 cups heavy whipping cream
• 2 tsp pure vanilla extract
• ¼ tsp fine sea salt
• 18 Oreo Cookies

Topping

Homemade whipped cream:

• 1 cup cold heavy cream or heavy whipping cream
• 2 Tablespoons confectioners’ sugar or granulated sugar*
• 1/2 teaspoon pure vanilla extract
• extra Oreo cookies (optional)

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Instructions

Make the Oreo Crust:

• Preheat oven to 350 degrees F .
• Place Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs.
• In a large bowl, combine Oreo crumbs, sugar and butter and press into a 9” inch round pie dish. Bake for 8 minutes until slightly puffed. Remove from oven and cool completely.

Make the filling:

• Crush and chop the Oreos:
• Place 10 Oreo cookies on a cutting board.
• Cut the cookies into small, ¼” pieces, set aside.
• Put 8 Oreos into the container of a food processor fit with an “S” blade.
• You may need to pause, break apart cookies that get stuck to the blades, and continue processing. (If you don’t have a food processor, you can crush the Oreos with a rolling pin).
• Set aside.

Make the Oreo filling:

• In the bowl of a standing mixer or with a hand-held mixer beat whipping cream, vanilla and powdered sugar until stiff peaks form. Set aside.
• In the bowl of a standing mixer or with a hand-held mixer, cream together butter, cream cheese and sea salt. Beat until well combined & smooth (about 30-60 seconds).
• Fold in whipped cream until mixture is smooth.
• Stir in Oreos.

Make homemade whipped cream

• Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes.
• Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
• Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. 
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Assemble/chill

• Evenly spread the Oreo filling into the baked and cooled pie crust.
• Use a piping bag to decorate the pie with homemade whipped cream and use Oreo crumbs and /or whole Oreos to garnish top.
• Chill for at least 3 hours before serving.

 

 

Notes

 

1. This recipe uses a full, family size bag of Oreos (30 cookies)
2. The recipe calls for 2 cups (1 pint) of heavy whipping cream, but I suggest buying 1 quart (4 cups) so you can make homemade whipped cream to decorate the top.

Recipe Source:slightly adapted from Joy Food Sunshine