You don't have to go another day without tasting the most delicious cookies and cream pie. Made from just 6 ingredients, including cream cheese, heavy cream and Oreo cookies, this simple pie is mostly no-bake and refrigerates. It tastes like stuffing an Oreo and I guarantee you won't be able to put your fork down!
Tell me about this cookie and cream pie
- Texture: This is an extra creamy pie. The Oreo cookies inside the filling soften over time, so you have even more contrast with the crispy crust below.
- Flavor: If you love Oreo cookies, you'll love this pie. Although the filling is made with cream cheese, it doesn't taste particularly like cheesecake. Cream cheese adds a bit of heat; the flavor would be pretty flat without it. (And the cake didn't settle.)
- Ease: This is the easiest dessert I have ever made in a pie dish - a newbie can certainly handle it. It could also be a very fun and accessible baking project for little bakers! With supervision, of course.
- Cooking: The crust settles in the oven, the filling settles in the refrigerator. Bake the crust for about 10 minutes, let it cool while you make the filling, then spread it into the filling.
- Time: Mixing bowls in the fridge in about 30 minutes. The filling takes at least 6 hours to set up, so plan ahead. If you are in a hurry, you can freeze this pie as well - it will take at least 4 more hours to firm up.
It's a wonderful make-ahead dessert option, and you can even make it a few days ahead. (The ultimate test of your self-control.)
Oreo cookie crust
You need Oreos for the filling, so why not use the rest of the package for a homemade Oreo cookie crust? Just 2 ingredients - Oreo cookies and melted butter. Using a food processor or blender, pulse / blend 24 whole Oreo Cookies (cream filling and cookie) into crumbs. Toss with melted butter, then press the mixture firmly into a pie dish. Bake for 10 minutes, then let cool. That's it! It's as simple as a homemade Oreo cookie crust.
- If you don't have a food processor / blender, place the Oreo cookies in a large zip-up bag and crush them with a rolling pin. Keep in mind that the thinner the crumb, the better the crust will retain its shape.
Overview and photos: How to make cookie and cream pie filling
Have you ever done no-bake cheesecake, Peanut butter pie, or my No-Bake Pumpkin Cheesecake? We are doing something similar here. Whip the heavy cream into peaks, then set aside. This unsweetened homemade whipped cream adds a stable yet incredibly creamy foundation. There's no need for gelatin, cornstarch, or any other thickening ingredient.
After that, beat the cream cheese, icing sugar and vanilla extract together. Then fold in the whipped cream and a few Oreo cookies. A 14.3-ounce packet of Oreo cookies usually contains 36 cookies - use 24 in the crust and chop 12 for the filling. If you want to squeeze more Oreos into the filling, take an extra packet.
- By the way, if you want a peanut butter variant, use the filling from my Peanut butter pie instead. You can stir in chopped Oreos and skip the chocolate filling.
Spread over baked and cooled Oreo cookie crust. I like to use a large or small offset spatula to facilitate the work.
Refrigerator or freezer?
The pie settles in the fridge, but you can certainly freeze it instead. The filling itself doesn't freeze, but the Oreo cookie crust does get a little tough. We prefer to take it out of the fridge because the filling is creamier and the crust is easier to cut and eat.
Homemade whipped cream adds a nice finishing touch. It uses some of the same ingredients that we need for the filling. Take a pint of heavy cream and use half for the filling and half for the whipped cream filling.
EASY AND CONVENIENT. 🙂
This cookie and cream pie features a crunchy Oreo cookie crust and a deliciously creamy filling that can be refrigerated. Fairly easy to handle for any novice baker!
- 24 whole Oreos (Double Stuf or regular)
- 5 tbsp (72g) Unsalted butter, melted
- 1 cup (240 ml) cold heavy cream or heavy whipped cream
- a 8ounce block (225g) fat Cream cheese, softened at room temperature
- 3/4 cup (90 g) confectionery sugar
- 1 teaspoon pure vanilla extract
- 12 whole Oreos (Double Stuf or regular), chopped
- optional for garnish: homemade whipped cream
- Preheat to 350 ° F (177 ° C).
- Make the crust: In a food processor or blender, combine whole Oreos (cream filling and cookie) into fine breadcrumbs. You should have about 2 cups. Combine the Oreo crumbs and the melted butter. Press firmly into bottom and sides of 9-inch pie dish. Bake for 10 minutes. Let cool while you prepare the filling.
- Make the filling: Using a hand mixer or stand mixer fitted with a whisk, whip the cold heavy cream to stiff peaks on medium-high speed, about 4 minutes. Put aside. Using a hand mixer or stand mixer fitted with a whisk or paddle, beat cream cheese on medium speed until perfectly smooth and creamy. Scrape the sides and bottom of the bowl with a rubber spatula as needed. Add the icing sugar and vanilla extract and beat on medium-high speed until blended. Make sure there are no large pieces of cream cheese. If there are lumps, continue beating until smooth.
- Using your mixer on low speed or a rubber spatula, stir the whipped cream and chopped Oreos into the cream cheese mixture until combined. It takes several turns of your rubber spatula. Mix slowly because you don't want to deflate all the air from the whipped cream.
- Divide the filling into the cooled crust. Use a offset spatula to smooth the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours and up to 2 days. The longer the refrigerator, the better the placement of the pie. You can also freeze the pie for at least 4 hours and up to 3 months. The crust is a bit difficult to eat frozen, however.
- Do not hesitate to garnish the tart with whipped cream. I used Ateco 849 piping tip for the whipped cream in the illustrated pie. Using a sharp knife, cut into slices to serve. For neat slices, wipe the knife between each slice.
- Cover and store leftover pie in refrigerator or freezer for up to 5 days.
- Take the instructions ahead of time: This pie can be made up to 2 days in advance. It can be refrigerated in step 6 for up to 2 days before serving. You can also prepare the crust 1 to 2 days in advance. Once cooled, cover and refrigerate for 1 to 2 days before adding topping. Another way to make this pie ahead of time is to freeze it. Cover and freeze for up to 3 months. Take advantage of the freezer or let it soften for 1 to 2 hours in the refrigerator or at room temperature before slicing and serving.
- Oreos: You need 24 Oreo cookies for the crust and 12 for the filling. You typically get 36 Oreos in a single 14.3-ounce package (which is the typical size in the United States). This is enough for this recipe. Don't hesitate to take a 2nd packet if you want more chopped Oreos in the filling. I usually use plain, but you can use any flavor of Oreo in the crust and topping like peanut butter, mint, golden Oreos, lemon, etc.
Keywords: cookies and cream, Oreo, pie
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