Oreo Cream Pie

A crunchy Oreo cookie crust filled with white chocolate Oreo cream filling and crowned with a fluffy Oreo whipped cream border!

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Prep Time 1

Chilling Time 6

Course Dessert

Cuisine American

Servings 8 Slices

Ingredients

Oreo Crust:

22 Oreo cookies
4 Tablespoons butter, melted

Oreo Filling:

1 ¼ cup heavy cream, divided
12 ounces cream cheese, softened
1 teaspoon vanilla
8 ounces white chocolate (chips or chopped)
15 Oreo cookies, roughly-chopped

Oreo Whipped Cream:

1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla
3 Oreos, finely crushed

To Garnish:

Chocolate ganache (optional)*
Mini Oreo cookies (I used Oreo Thin Bites)

Instructions

Make the Crust:

Crush the Oreos 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 greased 9-inch pie plate; refrigerate.

Make the Filling:

In the chilled bowl of a stand mixer fitted with the whisk attachment, beat 1 cup of the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
Switch the whisk attachment out for the paddle attachment and beat the cream cheese on high until smooth and fluffy. Stir in the vanilla.
In a separate bowl, combine the white chocolate and remaining 1/4 cup of heavy cream. Heat in the microwave, stopping and stirring every 15 seconds, until mixture is smooth.
Add the melted white chocolate into the cream cheese mixture and beat until combined. Fold in the whipped cream by hand, followed by the chopped Oreos. Pour the filling into the crust and smooth out evenly. Chill in the refrigerator for at least 6 hours, preferably overnight.

Make the Oreo Whipped Cream:

In a chilled bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until soft peaks form. Add the powdered sugar and vanilla, and continue beating until stiff peaks form. Stir in the crushed Oreos. Transfer whipped cream to a pastry bag fitted with a star tip.

To Assemble:

Drizzle chocolate ganache over the pie, if using. Pipe a border of Oreo whipped cream along the edges of the pie. Garnish with mini Oreos. Serve immediately, or store, covered, in the refrigerator for up to one week.

Notes

*To make the chocolate ganache, place 3 ounces of semi-sweet chocolate (chips or chopped) into a medium bowl. Pour 1/3 cup heavy cream into a glass measuring cup, and heat in the microwave until it just begins to boil. Pour hot cream over the chocolate, cover with plastic wrap, and allow it to sit for 4-5 minutes. Remove plastic wrap, and stir until smooth.