An Oreo base and a smooth, creamy Oreo filling make up this Oreo pie. It's very rich, tastes great, and is simple to make!
INGREDIENTS
SERVINGS: 8 SLICESOREO CRUST– 24 Oreo– 4 tablespoons unsalted butter melted (60 grams)NO-BAKE OREO PIE FILLING– 8 ounces brick-style cream cheese softened (226 grams)– ⅔ cup powdered sugar (80 grams)– 1 teaspoon pure vanilla extract– 1 cup cold heavy whipping cream (240 ml)– 10 Oreos choppedOPTIONAL TOPPINGS– Homemade whipped cream– Mini or regular Oreos chopped
INSTRUCTIONS
Step 1
For the Oreo crust, preheat the oven to 350°F (180°C).
Step 2
Put Oreos in a food processor and pulse till fine crumbs. Add the crumbs and melted butter to a bowl and stir thoroughly.
Step 3
Put the mixture in a 9-inch pie pan and press it into an equal layer on the bottom and sides.
Step 4
Help pack the crust into the pie dish with the bottom of a measuring cup. Bake 10 minutes. Cool fully after removing from the oven.
Step 5
To make Oreo pie filling: Beat cream cheese until smooth in a large basin with a handheld mixer or stand mixer with the paddle attachment.
Step 6
Add powdered sugar and vanilla extract and beat until fully blended, scraping bowl sides as needed. Set aside.
Step 7
Add heavy whipping cream to a separate bowl. Start mixing on low speed, then increase to medium-high until thickened and stiff peaks form.
Step 8
Gently fold half of the whipped cream into the cream cheese mixture or mix it on low speed with your mixer until just mixed, then fold in the rest. Mix in chopped Oreos gently.
Step 9
Scoop and evenly distribute the contents into the cooled pie crust shell. Refrigerate for at least 6 hours or overnight under plastic wrap.
Step 10
If desired, pipe whipped cream around the borders and top with Oreos before serving.