Directions: |
Directions:Preheat oven to 350 degrees.
Make the crust: in a food processor or blender, pulse the whole Oreos cream filling and cookie into a fine crumb. You should have about 2 cups. Stir the Oreo crumbs and melted butter together. Press tightly into the bottom and up the sides of a 9 inch pie dish. Bake for 10 minutes. Allow to cool as you prepare the filling.
Make the filling: using a hand mixer or stand mixer, fitted with a whisk attachment, whip the cold heavy cream into stif peaks onto medium high speed (about 2 minutes). Set aside. Using a hand mixer or stand mixer fitted with a whisk 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 extract and beat on medium high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Using your mixer in low speed or a rubber spatula, fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
Spread filling into cooled crust. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours and up to 2 days. The longer refrigerated, the better the pie will set up. You could also freeze the pie for at least 4 hours and up to 3 months. The crust is a little difficult to eat frozen though.
Feel free to garnish the pie with whipped cream. Using a clean sharp knife, cut into slices for serving.
Cover and store leftover pie in the refrigerator or freezer for up to 5 days. |
This recipe for Cookies and Cream Pie is from