Ingredients
30 Oreo cookies
6 tbsp. salted butter, melted
1 c. (115 g.) powdered sugar
2 tsp. cornstarch
2 c. heavy cream
8 oz. cream cheese, room temperature
1/4 c. sour cream
2 tbsp. salted butter, room temperature
2 c. chopped Oreo cookies (from 18 to 20 Oreos), plus more for topping
Preparation
Step 1Preheat oven to 350°. In a food processor, pulse cookies until fine crumbs form. Add butter and continue to pulse until blended and crumbs hold together when pinched.Step 2Press crumb mixture into bottom and up sides of a 9" springform pan.Step 3Bake crust until fragrant and firm, about 10 minutes. Let cool in pan on a wire rack.
Step 1In a small bowl, whisk powdered sugar and cornstarch. In the large bowl of a stand mixer fitted with the whisk attachment, whip cream and 1/2 cup powdered sugar mixture on medium-high speed until stiff peaks form. Transfer whipped cream to a medium bowl. Reserve one-quarter of whipped cream in a separate container for decorating; refrigerate until ready to use. Step 2In large bowl of stand mixer fitted with the paddle attachment, beat cream cheese, sour cream, and butter on medium-high speed until fluffy. Add remaining 1/2 cup powdered sugar mixture and beat until combined and smooth. Fold in whipped cream and chopped Oreos. Step 3Pour cream cheese mixture into crust and wrap pan in plastic wrap. Refrigerate at least 6 hours or up to 5 days. For a firmer texture, freeze at least 4 hours or up to 1 month. Step 4Before serving, decorate top of pie with reserved whipped cream and more Oreos.
What is Oreo pie made of? This pie starts with a chocolatey crust made of crushed Oreos, then filled with an Oreo and cream filling before being topped with—you guessed it—crushed Oreos. A little bit of sour cream added to the filling brings some much-needed tang and balance to this creamy, sweet delight. While some versions of this pie are completely no-bake, we baked our homemade crust to bring everything together. Top Tip: You don’t have to use Oreos! Any brand of chocolate sandwich cookie will work. You can also try this with vanilla sandwich cookies if chocolate isn’t your thing. For added fun, try a seasonal or special flavor Oreo, like mint chocolate, peanut butter, or pumpkin spice. Can I use store-bought crust? Definitely! Pre-made Oreo pie crust is no-bake, widely available, and a great alternative to making the crust from scratch. Can I make this ahead of time? Absolutely—this pie is an ideal dessert to make ahead of time because of its necessary chill time. Once you make your pie, you can let it chill for at least 6 hours or up to 5 days in the fridge, or freeze at least 4 hours or up to 1 month. You can do either depending on the result you want. Refrigerating the pie keeps the texture creamy and smooth, but the freezer will create a firmer, more ice cream cake-ish texture. If you opt to freeze the pie, let it sit at room temperature for 15 minutes before slicing. How do I store it? Oreo pie will keep in the refrigerator wrapped in plastic wrap for up to 5 days or in the freezer for up to 1 month. Made this? Let us know how it went in the comments below!
