This cookies & cream pie features a crunchy Oreo cookie crust and gloriously creamy filling that sets up in the refrigerator. Easy enough for any beginner baker to handle!
- 24 whole Oreos (Double Stuf or regular)
- 5 Tablespoons (72g) unsalted butter, melted
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- one 8-ounce block (225g) full-fat cream cheese, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 12 whole Oreos (Double Stuf or regular), chopped
- optional for topping: homemade whipped cream
- Preheat to 350°F (177°C).
- Make the crust: In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. You should have about 2 cups. Stir the Oreo crumbs and melted butter together. Press tightly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes. Allow to cool as you prepare the filling.
- Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar and vanilla extract and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using your mixer on low speed or a rubber spatula, fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
- Spread filling into cooled crust. Use an offset spatula to smooth down the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours and up to 2 days. The longer refrigerated, the better the pie will set up. You could also freeze the pie for at least 4 hours and up to 3 months. The crust is a little difficult to eat frozen, though.
- Feel free to garnish the pie with whipped cream. I used Ateco 849 piping tip for the whipped cream in the pictured pie. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
- Cover and store leftover pie in the refrigerator or freezer for up to 5 days.
- Make Ahead Instructions: 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 make the crust 1-2 days ahead of time. After it cools, cover and refrigerate it for 1-2 days before adding the filling. Another way to make this pie ahead of time is to freeze it. Cover and freeze for up to 3 months. Enjoy from the freezer or let it soften for 1-2 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 usually get 36 Oreos in one 14.3 ounce package (which is the typical size in the US). That is enough for this recipe. Feel free to pick up a 2nd package if you want more chopped Oreos in the filling. I typically use plain, but you can use any flavor Oreo in the crust and filling such as peanut butter, mint, Golden Oreos, lemon, etc.
Keywords: cookies & cream, Oreo, pie