Ingredients
Method
- Preheat your oven to 350°F (177°C).
- In a food processor or blender, pulse 22 Oreos into fine crumbs, about 250g or 2 cups packed. Pour the crumbs into a large bowl. Add the melted butter and stir until well combined. The mixture should be moist and clumpy.
- Transfer the crumb mixture to a 9-inch pie dish (un-greased). Press it firmly into the bottom and up the sides using medium pressure with your hands, making an even crust.
- Bake the crust for 10 minutes. Allow to cool while you prepare the filling.
- In a hand or stand mixer, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
- In the same mixer, beat the softened cream cheese on medium speed until smooth and creamy. Scrape down the sides as needed. Add the powdered sugar and vanilla, and beat on medium-high until fully combined and smooth.
- Slowly fold the whipped cream and chopped Oreos into the cream cheese mixture using low speed or a silicone spatula. Be gentle to avoid deflating the whipped cream.
- Spread the filling into the cooled pie crust, smoothing the top with an offset spatula.
- Cover the pie tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours (or up to 2 days). The longer it sets, the better the texture.
- Optionally, top with homemade whipped cream and garnish as desired before serving.
- To serve, slice with a sharp, clean knife. Wipe the knife clean between each cut for neat slices.
Nutrition
Notes
This creamy pie is best when made ahead, as the filling sets up beautifully after a few hours of chilling. If you’re short on time, freeze it for a quicker set-up.