A crunchy Oreo cookie crust filled with white chocolate Oreo cream filling and crowned with a fluffy Oreo whipped cream border!
Although math was always my worst subject in school, I still like to give recognition to Pi Day every year. For those of you who have no clue about what I’m talking about, Pi Day is every March 14th since Pi = 3.14 (plus a bunch of other numbers that don’t really matter).
Now in my opinion, the best way to celebrate Pi Day has nothing to do with the actual number itself. Unless if you’re a nerdette (feminine version of nerd), you know that the proper way to honor this special day is by eating as much PIE as possible! Whether it be berry pies, custard pies, cream pies, pumpkin pies, or even pot pies, make sure you take advantage of this made-up excuse to engorge yourself with pie.
So with Pi Day less than 24 hours away, allow me to help you out by offering up a pie recipe that’s guaranteed to make your tastebuds sing the hallelujah chorus!
This Oreo Cream Pie contains TRIPLE the Oreo deliciousness! It has a crispy crunchy Oreo cookie crust, a heavenly white chocolate-infused cream filling, and a fluffy border of Oreo whipped cream.
Oh wait, correction!! This pie has FOUR times the Oreo deliciousness if you count the mini Oreos on top!
Not only does this pie look AND taste exquisite, but it’s incredibly easy to make thanks to the fact that there’s no baking or cooking involved.
The first thing you’ll start with is the crust, which is pretty much your standard Oreo cookie crust. Simply toss some Oreo cookie crumbs with some butter, then press the mixture evenly into the bottom and up the sides of a pie plate. Place the crust into the refrigerator to set up while you work on the filling.
Instead of going with a simple no-bake cheesecake filling, I decided to give this pie some extra oomph by incorporating delicious white chocolate into it. However, before we get to that part, you’ll start off by whipping up some heavy cream until nice and fluffy, setting it aside for later. Then you’ll beat some cream cheese with a splash of vanilla until light and creamy.
NOW it’s time for the white chocolate! Place some white chocolate chips (or chopped white chocolate) into a bowl along with some heavy cream and heat in the microwave until completely smooth. To prevent the chocolate from burning, make sure to do this process slowly by removing the bowl from the microwave and stirring every 15-20 seconds.
Once the chocolate is completely smooth and melted, pour it into the cream cheese mixture, and beat everything together until completely incorporated. Oncecombined, fold the whipped cream in before tossing in some chopped Oreos. To prevent the filling from turning grayish, try to avoid over-mixing it at this point. Once the Oreos hit the filling, they begin to soften, causing the black color to bleed into the filling a little, so the less stirring you do, the better.
After the filling is spread evenly into the crust, the whole thing chills in the refrigerator for at least 6 hours (or overnight) to allow the filling to set up.
As for the whipped cream, all you have to do is whip up some heavy cream, powdered sugar and a little vanilla until nice and fluffy. To add some extra pizazz to the whipped cream, finely-crushed Oreos are added. Now this time, you WANT that grayish tinge to the whipped cream so that it contrasts with the white filling.
You can either pipe or spread the whipped cream on top of the pie–whatever your heart desires! Just make sure you don’t forget to prettify your pie with some extra Oreos on top!
And maybe a little drizzle of chocolate ganache…
Oreo Cream Pie
A crunchy Oreo cookie crust filled with white chocolate Oreo cream filling and crowned with a fluffy Oreo whipped cream border!
Print Recipe Pin Recipe
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.
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