Description
A decadent and creamy Oreo Cream Pie featuring a buttery Oreo crust filled with a fluffy white chocolate and cream cheese filling, infused with crunchy Oreo pieces and topped with whipped cream. This no-bake filling with a baked crust makes a deliciously rich dessert perfect for Oreo lovers.
Ingredients
Scale
Crust
- 22 Oreos
- 1/4 cup butter, melted
Filling
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 tsp vanilla extract
- 3/4 cup powdered/confectioner’s sugar
- 2 tbsp unsalted butter, softened
- 1/4 tsp salt
- 4 oz white chocolate, melted
- 14–16 Oreos (10 chopped, 4–6 crushed)
- 1 cup whipped cream for topping
Instructions
- Prepare the crust: Preheat your oven to 350℉ (175℃). Place 22 Oreos and the melted butter into a food processor and crush until the mixture is fine crumbs. Transfer this crumb mixture into a 9-inch standard pie pan. Use your hands or a spoon to press the crumbs firmly and evenly into the bottom and up the sides of the pan to form the crust.
- Bake the crust: Bake the crust in the preheated oven for 5 to 6 minutes until set. Remove it from the oven and allow it to cool completely, which should take at least 30 minutes. Cooling ensures the crust firms up properly to hold the filling.
- Prepare the filling – Oreo prep: Chop 10 Oreos into medium pieces and place 4 to 6 Oreos in a baggie to crush into smaller bits for texture inside the filling.
- Whip the cream: In a mixing bowl, combine the heavy cream, vanilla extract, and powdered sugar. Beat the mixture until stiff peaks form, creating a stable, fluffy whipped cream base.
- Melt white chocolate: Melt the white chocolate in a microwave-safe bowl on 50% power, stirring every 30 seconds until smooth and fully melted. This gentle approach avoids burning the chocolate.
- Combine cream cheese and chocolate: Blend the softened cream cheese, softened butter, and salt into the melted white chocolate until completely smooth, creating a creamy and rich mixture.
- Fold the ingredients: Carefully fold the cream cheese and white chocolate mixture into the whipped cream along with both the chopped and crushed Oreos. Fold slowly and gently to maintain the airy texture and keep the filling fluffy.
- Assemble the pie: Spread the filling evenly into the cooled Oreo crust, smoothing the top gently. Cover the pie tightly with aluminum foil or plastic wrap.
- Chill the pie: Refrigerate the pie for a minimum of 6 hours to allow it to set firmly and for flavors to meld beautifully.
- Serve: Before serving, top the pie with an additional 1 cup of whipped cream for decoration and added creaminess. Slice and enjoy this indulgent Oreo Cream Pie!
Notes
- Ensure the cream cheese and butter are softened for easier blending and a smooth filling.
- Be gentle while folding to keep the filling light and fluffy.
- Chilling is critical for the pie to set properly and develop flavor.
- You can use store-bought whipped cream to save time or make your own for best flavor.
- For easier crust pressing, use a spoon in addition to your hands to firmly pack crumbs up the sides.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oreo Cream Pie, Oreo dessert, no-bake pie, white chocolate pie, cream cheese pie, Oreo crust, easy dessert
