Name: Oreo Cream Pie
Ingredients: 22 Oreo Cookies (about 2 cups crumbs); 2 TBS granulated sugar; 4 TBS salted butter melted; 8 oz cream cheese softened; ¼ cup salted butter softened; 1 ½ cups powdered sugar; 2 cups heavy whipping cream; 2 tsp pure vanilla extract; ¼ tsp fine sea salt; 18 Oreo Cookies; 1 cup cold heavy cream or heavy whipping cream; 2 Tablespoons confectioners’ sugar or granulated sugar*; 1/2 teaspoon pure vanilla extract; extra Oreo cookies (optional)

Description

This beautiful Oreo Cream Pie comes together easily and is so creamy and delicious! Everyone LOVES this pie!

Ingredients

Scale

Oreo Pie Crust:

22 Oreo Cookies (about 2 cups crumbs)
2 TBS granulated sugar
4 TBS salted butter melted

Oreo filling:

8 oz cream cheese softened
¼ cup salted butter softened
1 ½ cups powdered sugar
2 cups heavy whipping cream
2 tsp pure vanilla extract
¼ tsp fine sea salt
18 Oreo Cookies

Topping

Homemade whipped cream:

1 cup cold heavy cream or heavy whipping cream
2 Tablespoons confectioners’ sugar or granulated sugar*
1/2 teaspoon pure vanilla extract
extra Oreo cookies (optional)

Cook Mode Prevent your screen from going dark

Instructions

Make the Oreo Crust:

Preheat oven to 350 degrees F .
Place Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs.
In a large bowl, combine Oreo crumbs, sugar and butter and press into a 9” inch round pie dish. Bake for 8 minutes until slightly puffed. Remove from oven and cool completely.

Make the filling:

Crush and chop the Oreos:
Place 10 Oreo cookies on a cutting board.
Cut the cookies into small, ¼” pieces, set aside.
Put 8 Oreos into the container of a food processor fit with an “S” blade.
You may need to pause, break apart cookies that get stuck to the blades, and continue processing. (If you don’t have a food processor, you can crush the Oreos with a rolling pin).
Set aside.

Make the Oreo filling:

In the bowl of a standing mixer or with a hand-held mixer beat whipping cream, vanilla and powdered sugar until stiff peaks form. Set aside.
In the bowl of a standing mixer or with a hand-held mixer, cream together butter, cream cheese and sea salt. Beat until well combined & smooth (about 30-60 seconds).
Fold in whipped cream until mixture is smooth.
Stir in Oreos.

Make homemade whipped cream

Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes.
Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.

Assemble/chill

Evenly spread the Oreo filling into the baked and cooled pie crust.
Use a piping bag to decorate the pie with homemade whipped cream and use Oreo crumbs and /or whole Oreos to garnish top.
Chill for at least 3 hours before serving.

Notes

This recipe uses a full, family size bag of Oreos (30 cookies)
The recipe calls for 2 cups (1 pint) of heavy whipping cream, but I suggest buying 1 quart (4 cups) so you can make homemade whipped cream to decorate the top.