Description
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!
Ingredients
Crust
- 22 regular Oreo cookies (not Double-Stuf)
- 5 Tablespoons (71g) unsalted butter, melted
Filling
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 12 whole Oreos, chopped (about 1.5 cups, or 135g)
- optional for topping: homemade whipped cream
Instructions
- Preheat to 350°F (177°C).
- Bake the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an un-greased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. See Oreo crust page for more success tips if needed. 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 silicone 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 silicone spatula, fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. This takes several turns of your silicone 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.
Notes
- 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.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | 9-inch Pie Dish | Electric Mixer (Handheld or Stand) | Silicone Spatula | Offset Spatula | Piping Bag (Reusable or Disposable) | Ateco 849 Piping Tip
- Oreos: You need 22 regular Oreo cookies for the crust and 12 for the filling. You usually get 36 Oreos in a 14.3-ounce package (which is the typical size in the U.S.). Feel free to use the remaining Oreos left in the package if you’d like more chopped Oreos in the filling, or you could cut them in half and set the halves into the top of the pie slices for serving. I typically use plain, but you can use peanut butter or mint Oreos in the crust and filling. Do not use Double-Stuf.