oreo cookie pie
The weather is cooling down, an indicator that fall had finally arrived. The lower temperatures and color-turning leaves take me back to my childhood and the return to school. Books, studying, and snack-packs of Oreo cookie sandwiches come to mind.
I still have my head in books, and I’m a perpetual student, so bring on the chocolate cookie sandwiches. But this time, make them in a decadent pie form with extra creamy goodness.
The following recipe, that I adapted from Cookies and Cream Pie, only required vegan swaps for the regular dairy ingredients. Fortunately, Oreo cookies are “accidentally” vegan making this dessert fairly simple. The hard part was not devouring half of it in one sitting.
Until next time, happy baking!
Oreo Cookie Pie
The weather is cooling down, an indicator that fall had finally arrived. The lower temperatures and color-turning leaves take me back to my childhood and the return to school. Books, studying, and snack-packs of Oreo cookie sandwiches come to mind.
Equipment
- 1 8 x 8-inch baking pan
- Stand Mixer
Ingredients
for the crust
- 24 Oreo sandwich cookies or other chocolate creme-filled cookie sandwiches
- 4.5 tablespoons vegan butter melted
for the filling
- 1 cup plant cream cold
- 3/4 cup powdered sugar sifted, divided
- 8 ounces brick-style vegan cream cheese softened
- 1 teaspoon vanilla extract
- 12 Oreo sandwich cookies or other chocolate creme-filled cookie sandwiches, chopped
Instructions
- Preheat the oven to 350F. Grease the bottom of an 8 x 8-inch baking pan and line it with parchment paper. Set aside.
- Pulse the 24 cookies in a food processor until you reach a fine crumb. Place the crumbs in a bowl and stir in the melted vegan butter. Pour the crust mixture into the lined baking pan, pressing it firmly into the bottom and up the sides of the pan. You can use the bottom of a clean glass for this. Bake for 10 minutes, then set on a wire rack to cool.
- While the crust cools, prepare the filling by placing the plant cream and 2 tablespoons of powdered sugar into the bowl of a stand mixer fitted with a whisk attachment. Whip the mixture into stiff peaks on medium-high speed, for about 4 minutes. Scoop the whipped cream into a bowl and set aside.
- Wipe out the bowl of the stand mixer and add the paddle attachment. Beat the cream cheese on medium speed until smooth, scraping the bowl with a rubber spatula as needed. Add the vanilla and the remaining 1/2 cup + 2 tablespoons powdered sugar to the bowl. Beat on medium-high speed until combined, stopping to check once or twice to ensure there are no large lumps remaining.
- Using a spatula, gently fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. Keep as much air in the whipped cream as possible. Spread the filling evenly over the cooled crust. Use an offset spatula to flatten the top. Cover the pie tightly with plastic wrap and place in the refrigerator for 6 hours and up to 2 days.
- To serve, remove from the refrigerator and cut into slices with a sharp knife. Enjoy immediately, as the pie gets mushy if it gets too warm.
