Cookies and Cream Pie

No ratings yet

This cookies and cream pie is an easy no bake pie, with a delicious Oreo cookie crust, creamy filling full of more Oreos, and topped with more whipped cream!

Prep Time20

Chilling Time6 30

Total Time6 50

Course: Dessert

Cuisine: American

Keyword: cookies and cream, cookies and cream pie, pie

Servings:

Calories: 682kcal

Equipment

Large Mixing Bowl

Ingredients

For the Pie Crust:

2 cups Oreo crumbs (about 25 Oreo cookies)
6 TBS butter

For the Cream Filling:

8 oz cream cheese (softened)
3/4 cup powdered sugar
1 cup heavy cream
1 tsp vanilla extract
1.5 cups chopped Oreo cookies (about 12 Oreos)

For the Whipped Cream Topping:

1 cup heavy cream
2 TBS powdered sugar
1/2 tsp vanilla extract

For Topping:

4 Oreo cookies (cut in half)

Instructions

For the Pie Crust:

Using a food processor or blender, pulse the Oreo cookies until they are a fine crumb.
Mix together the Oreo crumbs and butter in a small bowl.
Pour the crumbs into a 9inch pie plate and press down it down in the bottom and up sides evenly.
Put the crust in the fridge until firm, about 30 minutes.

For the Cream Filling:

Add the cream cheese to a large bowl and beat it for 2 to 3 minutes until it is smooth.
Add in the powdered sugar, and vanilla extract and beat them together till smooth.
In a separate bowl, add the whipped cream and beat it over high speed, until stiff peaks form.
Gently fold the whipped cream into the cream cheese.
Chop up the Oreo cookies, and fold them into the mixture.
Spread the filling into the prepared crust.
Cover the pie with plastic wrap and refrigerate for at least 6 hours.

For the Whipped Cream Topping:

When you're ready to serve the pie, add the heavy cream, powdered sugar and vanilla extract to a medium sized bowl and whip it up until stiff peaks are formed.
Add the whipped cream to a piping bag (or ziptop bag) with a tip and pipe it ontop of the edges of the pie.

For Topping:

Add additional Oreo halves to the whipped cream rosettes if desired.

Nutrition