Best Oreo Pie Recipe – How to Make Oreo Pie

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Caitlin Bensel

Oreo pie is one of those no-bake desserts that works for any season or occasion! Whether it is for a birthday party, summer cook-out, or part of a spread of Thanksgiving pies, it’s a simple, crowd-pleasing pie recipe to serve year round. Best of all, this version doesn’t even require baking!

What is Oreo pie made of?

Oreo pie starts with a chocolate-cookie crumb pie crust made of Oreos, of course! Process the cookies into crumbs, before adding melted, salted butter for a salty-sweet mix. Press this crumb mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. This crust could be baked, but for this no-bake Oreo pie recipe—the crust is placed in the freezer to set. The filling is a mixture of whipped cream cheese, heavy cream, sour cream, powdered sugar and crushed Oreo cookies.

Why add sour cream to Oreo pie?

Like any good cheesecake recipe, sour cream adds a pleasant tanginess and smoothness to this filling. It helps to balance the sweetness of the cookies with its slight tartness.

How many Oreos make 2 cups of crumbs?

It takes 25 regular Oreo cookies, to make 2 cups of Oreo cookie crumbs. Process them finely in a food processor. Double-stuffed or holiday flavors of Oreo cookies have a different filling ratio, so it’s best to use just regular Oreo cookies for this recipe. We found that using a family-sized package (19.1 oz.) was the perfect amount of Oreo cookies to make a thick, chocolate-y crust, as well as pack the filling with cookies and also decorate this pie.

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Yields:

8


servings

Prep time:

0

hours

20

mins

Total Time:

4

hours

20

mins

1


19.1 oz. package Oreo cookies (family size), divided

5 tbsp.

salted butter, melted

1 c.

heavy whipping cream

8 oz.

cream cheese, room temperature

1/4 c.

sour cream, room temperature

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  1. Place 25 Oreo cookies in the bowl of a large food processor. Process until finely crushed, about 1 minute. Add the melted butter and pulse to combine. Press the Oreo mixture firmly into the bottom and up the sides of a buttered, deep-dish, 9” pie plate. Place in the freezer while you make the filling (at least 15 minutes).
  2. Beat the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 1 to 2 minutes. Transfer the mixture to a large bowl and set aside.
  3. Combine the cream cheese, sour cream, powdered sugar, and vanilla in the same bowl used to beat the cream (no need to wipe clean). Beat on medium-high speed with the paddle attachment until light, fluffy and smooth, about 1 minute, scraping the sides and bottom of the bowl as needed. Transfer the mixture to the bowl with the whipped cream and fold to combine.
  4. Reserve 8 of the remaining Oreos and place the remaining 9 Oreos in a zip-up plastic bag. Tap the bag with a rolling pin to lightly crush the cookies. Add to the cream cheese mixture and fold to combine.
  5. Transfer the mixture to the chilled pie crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.
  6. Just before serving, press 8 Oreo cookies flat into the top of the pie. Slice and serve with dollops of whipped cream and a sprinkle of any extra Oreo crumbs.

Try chocolate whipped cream as a topping for this pie!

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