Oreo pie recipe 

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!

– 24 Oreo – 4 tablespoons unsalted butter melted (60 grams) – 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 chopped



For the Oreo crust, preheat the oven to 350°F (180°C). Put Oreos in a food processor and pulse till fine crumbs. Add the crumbs and melted butter to a bowl and stir thoroughly.


Put the mixture in a 9-inch pie pan and press it into an equal layer on the bottom and sides. Help pack the crust into the pie dish with the bottom of a measuring cup.


10 min bake. Completely cool after baking. Whip cream cheese in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until smooth for Oreo pie filling.


Mix powdered sugar and vanilla essence until smooth, scraping basin edges. Heavy whipping cream is in another bowl. Low, then medium-high mixing thickens and forms stiff peaks.


Add half of the whipped cream to the cream cheese mixture or beat it on medium speed with a mixer until just combined, then add the remainder. Oreo pieces should be gently mixed in.


Put the mixture in the cooled pie crust shell evenly. Under plastic wrap, refrigerate for 6 hours or overnight. Optional: pipe whipped cream around the borders and top with Oreos.


Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Pumpkin snickerdoodles recipe