Description
This Oreo Pie is a rich and creamy dessert featuring a crunchy Oreo cookie crust filled with a luscious cream cheese and whipped topping mixture. Perfectly sweet and indulgent, this no-bake pie delivers the classic flavor of Oreos in an easy-to-make and impressive dessert.
Ingredients
Crust
- 24 Oreo cookies, crushed
- 5 tablespoons unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream, cold
- Additional Oreo cookies, crushed for topping (optional)
Instructions
- Prepare the crust: In a medium bowl, combine the crushed Oreo cookies and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust. Place in the refrigerator to chill while preparing the filling.
- Make the cream cheese filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated and creamy.
- Whip the cream: In a separate chilled bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
- Assemble the pie: Pour the filling into the chilled Oreo crust, spreading evenly with a spatula. Sprinkle additional crushed Oreos on top for garnish if desired.
- Chill to set: Refrigerate the pie for at least 4 hours, or preferably overnight, until set and firm enough to slice.
- Serve: Slice and serve chilled for a cool, creamy dessert perfect for any Oreo lover.
Notes
- For a firmer crust, bake the crust at 350°F (175°C) for 8-10 minutes before adding the filling, then cool completely.
- Use chilled heavy cream for best whipping results.
- Store leftover pie covered in the refrigerator for up to 3 days.
- For a lighter version, substitute whipped topping instead of heavy cream, but texture will differ.
