Cookies and Cream Pie

 

I had originally planned on making this Oreo pie for Thanksgiving dinner, but I decided that we had quite enough food (including a dessert already), so I made it the following week. It’s super easy to make (it sets up in the fridge), and, you know, you can’t go wrong with Oreos, right? Well… it turns out that my family didn’t like the cream cheese in this particular dish. (For the record, I used lactose-free cream cheese that is real dairy and tastes the exact same as “regular” cream cheese.) I really liked it, though! I recommend this despite my family odd tastes. 

The recipe calls for a total of 36 Oreos, which is one 14.3-ounce package. I bought a slightly bigger package so that I’d have a few with which to decorate, as well as a few to eat straight up. 

For the crust 

24 whole Oreos (Double Stuf or regular) 

5 Tbsp. lactose-free butter, melted 

For the filling 

1 cup lactose-free whipping cream or substitute, cold 

8 oz lactose-free cream cheese, at room temperature 

¾ cup (90 g.) confectioners’ sugar, sifted 

1 tsp. vanilla extract 

12 whole Oreos (Double Stuf or regular), chopped 

more Oreos or whipped cream, as desired for topping 

Preheat oven to 350 °F. 

In a food processor, pulse the whole Oreos into a fine crumb. You should have about 2 cups. Add the melted butter and process again. Press tightly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Allow to cool (and turn off the oven) as you prepare the filling. 

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. 

Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese left. 

With a rubber spatula, fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. Go slowly, as you don’t want to deflate the air in the whipped cream. 

Spread the filling into the cooled crust. Use an offset spatula to smooth down the top. 

Cover tightly with plastic wrap and refrigerate for at least 6 hours and up to 2 days. (You could also freeze the pie.) 

Before serving, feel free to garnish the pie with more Oreos and whipped cream (keep in mind that the Oreos will soften up over time). Use a clean, sharp knife to slice the pie (to get really neat slices, clean the knife between each slice).