NO-BAKE OREO PIE FILLING– 8 ounces brick-style cream cheese softened (226 grams)– ⅔ cup powdered sugar (80 grams)– 1 teaspoon pure vanilla extract– 1 cup cold heavy whipping cream (240 ml)– 10 Oreos chopped
Direction
Crust: Process Oreos in a food processor until fine crumbs. Without a blender or food processor, a rolling pin and plastic bag work fine! Mix the crumbs with melted butter in a bowl.
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Press the crust: Scoop the mixture into a 9-inch pie plate and press it with the bottom of a measuring cup.Bake: You can skip this step to make this recipe no-bake. The crust will be stronger and easier to slice after 10 minutes of baking.
Combine cream cheese, powdered sugar, and vanilla: This step can be done with a stand mixer with the paddle attachment or a large mixing bowl and handheld mixer. Stop and scrape the bowl sides as needed.
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Pour heavy whipping cream into a separate bowl and beat to stiff peaks. Mix the heavy cream until the peaks stand straight up when you lift the beaters out of the bowl.
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Oreos and whipped cream: Gently fold half the whipped cream into the cream cheese mixture, then the rest. To avoid overmixing, add whipped cream slowly. Add chopped Oreos carefully.
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Fill cooled pie crust and smooth. Plastic wrap the pie for 6 hours, preferably overnight. Pipe swirls of whipped cream around the edges and top with mini or chopped Oreos.