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Lifting out a slice of Oreo Cream Pie from a white pie dish

Oreo Cream Pie

A delicious and easy pie recipe! A crumbly Oreo based crust is topped with rich and creamy Oreo cream filling. Serve with whipped cream.
5 from 10 votes
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 5 minutes
Rest/refrigerating Time: 6 hours 30 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 624kcal
Author: MinShien

Ingredients

Crust

  • 1/4 cup butter melted
  • 22 Oreos

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
  • 1 cup whipped cream

Instructions

Crust

  • Preheat oven to 350℉.
  • Add 22 Oreos and melted butter to food processor, crush until fine.
  • Bring Oreo and butter crumb mixture into 9-inch standard pie pan and spread it out.
  • Use hands to press crumbs into a firm crust, taking care to spread up the sides of the pie pan (a spoon might be helpful here)
  • Bake crust in the oven for 5-6 minutes.
  • Bring crust to rest and allow to cool completely - at least 30 minutes.

Filling

  • Chop 10 Oreos into pieces
  • Place 4-6 Oreos in a baggie and crush them.
  • Pour whipping cream, vanilla extract, and powdered sugar into a mixing bowl and beat until stiff peaks are formed.
  • Melt white chocolate in microwave (at 50% power and stir every 30 seconds until chocolate is fully melted) in a microwave safe bowl.
  • Blend cream cheese, butter, salt into the melted white chocolate until completely smooth.
  • Fold cream cheese and chocolate mixture and both sets of Oreos slowly into whipped cream. Fold it slowly to avoid squishing out the air bubbles so that mixture comes out fluffy.
  • Evenly spread filling into pie crust.
  • Cover with aluminum foil or plastic wrap and refrigerate for a minimum of 6 hours in fridge.
  • Top oreo cream pie with whipped cream. Serve and enjoy!

Notes

  • For a quicker method, use store-bought Oreo crust. 
  • To make crust crispier, bake for an extra minute or two.

Nutrition

Calories: 624kcal | Carbohydrates: 62g | Protein: 7g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 439mg | Potassium: 247mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1140IU | Vitamin C: 0.3mg | Calcium: 97mg | Iron: 7mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!