Oreo Pie

US CustomaryMetric SmallerNormalLarger Oreo Pie Light, creamy, and loaded with cookie pieces, my Oreo Pie recipe yields a simple and oh-so-tasty, no-bake recipe. This pie comes together quickly and can be prepped in just 15 minutes. Recipe includes a how-to video! CourseDessert, pie CuisineAmerican Prep Time15minutes minutes Chilling Time6hours hours Total Time6hours hours 15minutes minutes Servings8 servings Calories753kcal AuthorSam Merritt Equipment 9.5" pie plate Mixing bowls Electric mixer Ingredients For Crust25 Oreo cookies4 Tablespoons (55 g) butter melted (salted or unsalted is fine) For Filling1 ½ cups (354 ml) heavy cream cold1 cup (125 g) powdered sugar divided16 oz cream cheese softened (see note)¼ cup (56 g) sour cream1 teaspoon vanilla extract15 Oreo cookies broken into pieces (see note)Whipped cream for topping optional Instructions For Crust Place cookies in the basin of a food processor and pulse in 1-second intervals until you have fine crumbs. 25 Oreo cookies Pour crumbs into a large mixing bowl and pour melted butter overtop. Use a spoon or spatula to mix together cookie crumbs and butter until all crumbs have been coated. 4 Tablespoons butter Pour into a 9.5” pie plate and press firmly into the bottom and up the sides. Place pie crust in the refrigerator while you prepare the filling. For Filling Pour heavy cream into a large mixing bowl and add about ½ cup (62g) powdered sugar. 1 ½ cups heavy cream,1 cup powdered sugar Use an electric mixer to beat until you have stiff, fluffy peaks. Set aside. In a separate large mixing bowl, combine cream cheese, remaining powdered sugar (about 63g), sour cream, and vanilla extract until smooth and well-combined. 16 oz cream cheese,¼ cup sour cream,1 teaspoon vanilla extract Add whipped cream to cream cheese mixture and use a spatula to gently fold together until mixture is uniform. Add broken Oreo pieces and gently fold together until well distributed. Pour filling into prepared pie crust, cover with plastic wrap, and chill in the refrigerator for at least 6 hours (preferably overnight) and up to 4 days before enjoying (pie may also be frozen). If desired, top with whipped cream before serving. 15 Oreo cookies,Whipped cream for topping Notes Pie CrustYou may use a smaller pie plate but note that you may have to discard some filling. This will be too much filling for most store-bought crusts. Cream CheeseUse full-fat (not low-fat) cream cheese, preferably the kind sold in brick-shape. Do not use “spreadable” cream cheese that is sold in tubs. Oreo CookiesIf you want your pie to be clean white (instead of muddied with fine crumbs) break your cookies into a fine mesh sieve and shake out the small crumbs into the trash before adding the cookies to your pie. Nutrition Serving: 1serving | Calories: 753kcal | Carbohydrates: 62g | Protein: 8g | Fat: 54g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 470mg | Potassium: 269mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1638IU | Vitamin C: 0.3mg | Calcium: 106mg | Iron: 7mg Oreo Pie https://sugarspunrun.com/oreo-pie/ Find more great recipes at SugarSpunRun.com!