Oreo cookie crust, rich Red Velvet Oreo truffle filling, and fluffy white chocolate cream filling – the ONLY way to celebrate Pi(e) Day!
Happy Pie Day, everybody!
Well, technically it’s “Pi” Day, but I much, much, MUCH prefer pie over anything remotely related to math. Ew.
For those of you that are still in the dark as to why today is Pi Day, it’s because March 14th translates to 3/14 (month/day), which translates to 3.14, which is the number of Pi. Get it? Good.
Ironically enough, Pi(e) Day happens to fall on the same day as A baJillian Recipe’s birthday (or is it anniversary?), which is rather fitting seeing as how my blog is ALL about desserts, which of course includes pie 😉 Although Pi Day isn’t quite the same as National Pie Day (January 23rd, FYI), I’d say it’s still a good enough excuse to celebrate the day by eating pie ALL DAY LONG. That includes breakfast, brunch, lunch, dinner, dessert, and midnight meal (totally a thing).
And because the number for Pi is equal to 3.14 (plus a bunch of other unimportant numbers), I think that means you’re supposed to eat the equivalent of 3.14 pies before the day is over. PER person. I think it’s written in the American Constitution, or something.
My suggestion? Make this Red Velvet Oreo Truffle Cream Pie one of your 3.14 pies to consume on Pi Day!
Who knew it was even possible for a recipe to have so much deliciousness crammed into ONE title?
Red Velvet…
Oreo Truffle…
Cream Pie…
Nuff’ said.
Last summer, I introduced the world to my Oreo Truffle Cream Pie.
You’re welcome.
Seeing as it was such a hit, I decided to make a Red Velvet version of it. Needless to say, I was NOT disappointed by the result.
Just a piece of advice to all you Oreo lovers out there: You may find it challenging (more like excruciatingly painful) to resist the temptation to engorge the entire package of these beautiful, BE-U-TIFUL Red Velvet Oreos…
ESPECIALLY after taking in the intoxicatingly sweet-smelling essence of the rich cream cheese-flavored creme. HOWEVER, it’s so worth the wait if you can manage the self-control and inner strength to make this heavenly pie.
Which brings me to the point…why do they make the packages so gall darn small?? Next time, I’m buying TWO packages–one for the pie, and one for ME.
Just.
Me.
Back to the pie…
Similar to the original, this pie starts off with the classic Oreo cookie crust. Then I made the Oreo truffle layer by combining the Red Velvet Oreos with cream cheese in a food processor.
To follow that up, I made a white chocolate cream layer with a simple mixture of white chocolate instant pudding mix, cream cheese, milk, and freshly whipped cream. Then I garnished the pie with the remaining Oreos.
See? Easy as Pi(e)!
Red Velvet Oreo Truffle Cream Pie
Ingredients
- 2 cups crushed Oreos
- 4 Tablespoons butter, melted
- 1 (10.7 oz) package of Red Velvet Oreos divided
- 8 ounces cream cheese divided
- 1 ½ cups heavy cream
- ⅓ cup powdered sugar
- 1 ½ teaspoon vanilla
- 1 (3.56 oz) box instant white chocolate pudding (dry)*
- ½ cup milk
Instructions
- In a large mixing bowl, use a fork to combine the crushed cookies with the melted butter. 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 18 of the Red Velvet Oreos until broken into fine crumbs. Add 4 ounces of the cream cheese and continue pulsing until well blended. Spread truffle mixture evenly into the crust. Return to the refrigerator.
- In the well-chilled bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla, and continue whipping until stiff peaks form. Transfer whipped cream to another bowl and place in refrigerator to keep chilled.
- Return bowl to mixer. Switch whisk attachment out and replace with paddle attachment. Beat cream cheese and pudding mix 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 cream (about 2 cups) until just combined. Pour filling over the truffle layer and smooth out the top.
- Transfer the reserved whipped cream to a pastry bag or small ziploc bag with the tip cut off, and decorate the pie as desired. Garnish with the 6 reserved Red Velvet Oreos. (Or just eat them!) Refrigerate for at least 4 hours before serving.