Meals & Cooking > Recipes

Oreo Pie
by BROOKE CAISON PUBLISHED: OCT 7, 2022

Y I E L D SS:: PREP TIME

E:: T O TA L T I M E
E::
12 serving(s) 10 mins 5 hrs 25 mins

Ingredients Directions

CRUST CRUST

30 Oreo cookies Step 1

6 tbsp. salted butter, melted
FILLING &
TOPPING
1 c. (115 g.) powdered sugar
2 tsp. cornstarch
2 c. heavy cream
8 oz. cream cheese, room
temperature
1/4 c. sour cream
2 tbsp. salted butter, room
temperature
2 c. chopped Oreo cookies
(from 18 to 20 Oreos), plus
more for topping
Preheat oven to 350°. In a food processor, pulse
cookies until fine crumbs form. Add butter and
continue to pulse until blended and crumbs
hold together when pinched.
Step 2
Press crumb mixture into bottom and up sides
of a 9" springform pan.
Step 3
Bake crust until fragrant and firm, about 10
minutes. Let cool in pan on a wire rack.
FILLING & TOPPING

Step 1

In a small bowl, whisk powdered sugar and

cornstarch. In the large bowl of a stand mixer
fitted with the whisk attachment, whip cream
:
 and 1/2 cup powdered sugar mixture on
medium-high speed until stiff peaks form.
Transfer whipped cream to a medium bowl.
Reserve one-quarter of whipped cream in a
separate container for decorating; refrigerate
until ready to use.

Step 2

In large bowl of stand mixer fitted with the

paddle attachment, beat cream cheese, sour
cream, and butter on medium-high speed until
fluffy. Add remaining 1/2 cup powdered sugar
mixture and beat until combined and smooth.
Fold in whipped cream and chopped Oreos.

Step 3

Pour cream cheese mixture into crust and wrap

pan in plastic wrap. Refrigerate at least 6 hours
or up to 5 days. For a firmer texture, freeze at
least 4 hours or up to 1 month.

Step 4

Before serving, decorate top of pie with

reserved whipped cream and more Oreos.
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