Oreo Pie 2
A rich and creamy no-bake Oreo pie with a chocolate cookie crust and a smooth cream cheese filling, topped with whipped cream and crushed Oreos.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 18 cookies Oreo cookies, crushed
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
- 0.5 teaspoon vanilla extract (for whipped cream)
- 6 cookies Oreo cookies, crushed (for topping)
Instructions
Preparation Steps
- Crush 18 Oreo cookies finely. Mix with melted butter until well combined.
- Press the Oreo mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth. Add 1 cup powdered sugar and 1 teaspoon vanilla extract; beat until creamy and well combined.
- In a separate bowl, whip the heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the filling evenly into the chilled Oreo crust.
- Crush the remaining 6 Oreos and sprinkle over the top of the pie.
- Refrigerate for at least 4 hours, or until set, before serving.
Notes
For best results, use full-fat cream cheese and heavy whipping cream. The pie can be made up to 2 days in advance and stored covered in the refrigerator.