Oreo Cream Pie
Oreo cream pie with a light, fluffy cream cheese filling and chopped Oreos in every bite, in a buttery Oreo crust. Make it the day before and top it right before serving.
Servings: 8 slices
Calories: 492kcal
Ingredients
Oreo Crust
- 25 Oreo cookies wafers & filling
- 5 tablespoons unsalted butter melted
Oreo Filling
- 8 ounces cream cheese
- ¾ cup powdered sugar
- 2 cups whipped topping thawed (about ⅔ of an 8-ounce tub)
- 10 Oreo cookies chopped
Optional garnish
- Whipped cream (or the rest of the whipped topping tub)
- 8 Oreo cookies whole
Instructions
Oreo Crust
- Crush the Oreo cookies in a food processor. Or place them in a ziploc bag and bash with a rolling pin.25 Oreo cookies
- Mix the crushed cookies with melted butter.5 tablespoons unsalted butter
- Press into the bottom and up the sides of a 9 inch pie plate. I like to use the bottom of a glass cup for this.
- Place in the fridge as you make the filling.
Oreo Filling
- In a large bowl beat the cream cheese and powdered sugar together until soft.8 ounces cream cheese, ¾ cup powdered sugar
- Fold in the whipped topping, followed by the chopped Oreo cookies.2 cups whipped topping, 10 Oreo cookies
- Spoon the filling into the pie crust then smooth the top.
- Place in the fridge to chill for at least an hour before serving.
Optional Garnish
- Just before serving, garnish the chilled pie with eight swirls of whipped cream and the eight whole Oreo cookies.Whipped cream , 8 Oreo cookies
Video
Notes
Tips:
- Let the cream cheese come all the way to room temperature and beat it smooth with the powdered sugar before the whipped topping goes in, so the filling has no lumps.
- Crush the whole Oreo, cream filling and all. The filling helps hold the crust together.
- Use a standard 9-inch pie plate. A deep-dish plate leaves you short on crust and filling.
- You need 43 Oreos in all. A family-size package should cover the crust, the filling and the garnish.
Storage:
Make the pie the day before, cover it and keep it in the refrigerator, then add the whipped cream and Oreos right before serving. Store leftovers covered in the refrigerator for up to 4 days. To freeze, leave the topping off, wrap the pie in plastic wrap and freeze for up to 1 month. Thaw it in the refrigerator and add the topping before serving.
Nutrition
Calories: 492kcal | Carbohydrates: 54g | Protein: 5g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 50mg | Sodium: 347mg | Potassium: 171mg | Fiber: 1g | Sugar: 38g | Vitamin A: 613IU | Calcium: 55mg | Iron: 5mg
