Oreo Truffle Cream Pie

Oreo cookie crust,  rich Oreo truffle filling, and fluffy Oreo cream filling – Oreo lovers eat your heart out!

Ever since I was introduced to the amazingness that is the Oreo Truffle, I’ve been O-B-S-E-S-S-E-D. Who woulda thunk that you could turn one of America’s best inventions (not exaggerating here) into something so rich, so smooth, and unbelievably addictive?

To be honest, whenever I attempt to make a batch of these seductive balls (get your head out of the gutter!), I find it nearly impossible not to just eat the truffle filling straight from the mixer.

I can’t help it! I think I have a problem. I guess the first step to recovery is admitting the problem, right?

My name is Jillian, and I’m an Oreo truffle-aholic.

They have groups for that sort of thing, don’t they? 

Anyway, being such a huge fan (more like addict) of Oreo Truffles, I decided it was time to make a pie dedicated to that glorious, GLORIOUS, filling! 

Introducing the Oreo Truffle Cream Pie!

No, this isn’t a dream. It’s 100% real.

And it’s AMAZING.

It starts with the always satisfyingly sweet Oreo crumb crust.

Then it’s filled with a nice THICK, velvety layer of our star filling made from Oreo Truffles.

That’s followed up with a light and creamy, fluffy Oreo cream filling.

To decorate, I piped a few (more like several – whipped cream is my homeboy.) dollops of whipped cream around the border and topped each dollop with a ball of even MORE Oreo truffle filling. Because there’s no such thing as too much Oreo truffle filling.

No. Such. Thing.

Three layers of Oreo in one single bite–crispy Oreo crust, smooth Oreo truffle filling, and creamy dreamy Oreo cream filling.

Pure bliss…

Oreo Truffle Cream Pie

Oreo cookie crust, rich Oreo truffle filling, and fluffy Oreo cream filling - Oreo lovers eat your heart out!

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Prep Time 1 hour hr 15 minutes mins

Refrigeration Time 6 hours hrs

Total Time 7 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 8 Servings

Ingredients

  

For the Crust

• 22 Oreos
• 4 Tablespoons butter, melted

For the Truffle Layer

• 36 Oreos
• 5 ounces cream cheese

For the Filling

• 1 (4.2 oz) box instant Oreo pudding mix (dry)
• 3 ounces cream cheese
• ⅔ cup milk
• 1 (12 oz) tub whipped topping (divided)
• 6 Oreos for decorating

Instructions

 

• Crush the cookies in a food processor until finely ground. Pour into a mixing bowl with the butter and use a fork to combine. Press mixture into the bottom and up the sides of a 9-inch pie pan. Refrigerate crust while you work on the truffle layer.
• In a food processor, pulse the 36 Oreos until broken into fine crumbs. Add cream cheese and continue pulsing until well blended.
• Reserve 2/3 cup of the truffle mixture, and spread the rest into an even layer on top of the crust. Return to the refrigerator.
• Roll the reserved truffle mixture into small balls (about the size of a marble) and refrigerate until ready to decorate.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the pudding mix and cream cheese together until combined. Gradually add the milk, a little at a time, allowing mixture to come together after each addition.
• Remove bowl from the mixer and fold in 2/3 of the whipped topping (about 8 ounces) until just combined. Pour filling over the truffle layer and smooth out the top.
• Transfer the reserved whipped topping to a pastry bag or small ziploc bag with the tip cut off, and pipe dollops around the border of the pie. Top each dollop with a truffle ball. Stick 5 Oreos into a star formation in the center of the pie, and crush the last Oreo to sprinkle over the top. Refrigerate until set, at least 6 hours or overnight.

Notes

*There are 36 Oreos in a regular package of Oreos, so you'll need about 2 packages.