Tag Archives: Country Crock Plant Cream

Oreo Cookie Pie

oreo cookie pie

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
Print Recipe

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.
Course: Dessert
Cuisine: Vegan
Keyword: Chocolate, Fall, Oreo Cookie, Pie, Recipe
Author: The Decadent Vegan Baker

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.

Peanut Butter Mousse Pie in a Chocolate Crust

peanut butter mousse pie
peanut butter mousse pie in a chocolate crust

Ah, peanut butter and chocolate. What a perfect combination. But do you know how to make perfect even more wonderful? Make the peanut butter and chocolate into a light and fluffy pie.

I’ve made chocolate and peanut butter pies in the past, but the combination of ingredients can be a little dense. Recipes for fluffy pies caught my eye, but I couldn’t replicate the flavor combination in a vegan version. That is, I couldn’t until I tried Country Crock Plant Cream. It’s easy to work with and makes gorgeous fluff. No one is paying me to say this, I am just glad this product was invented with the vegan baker in mind.

The creators at Cooks Country have my trust, so I chose their pie recipe to transform into a vegan one. To up the ante I made the dessert more allergy-friendly by using gluten-free cookies in the crust. (Sometimes I am an overachiever). Plant Cream took the place of heavy cream and vegan cream cheese and butter were used as well. The result was a beautiful, light, and, yes, fluffy pie.

Peanut Butter Mousse Pie in a Chocolate Crust adapted from Cooks Country

vegan butter, for greasing the pie plate
roughly 6.5 ounces chocolate chocolate chip cookies (I used one box of Enjoy Life Double Chocolate Cookies)
3 tablespoons cocoa powder
3 tablespoons vegan butter, slightly cooled
2 tablespoons roasted, unsalted peanuts
3/4 cup + 2 tablespoons organic powdered sugar, sifted
3/4 cup peanut butter (creamy is best)
6 ounces vegan cream cheese, softened
1 3/4 cups Country Crock Plant Cream, divided
1 teaspoon vanilla extract
vegan chocolate candies, for decoration

Preheat oven to 325F with oven rack in the middle position. Grease a 9-inch pie plate and set aside.

Break cookies into 1-inch pieces. Place them in a food processor and pulse until they are finely ground. Add cocoa powder and melted butter and pulse until combined, about 8 pulses. Transfer this mixture to the prepared pie plate. Press the crumbs into the bottom and up the sides of the plate using the bottom of a measuring cup. Bake for 15 minutes, or until the crust is fragrant and set. Let the cooked crust cool completely on a wire rack, for about 30 minutes. When the crust has cooled, spread the peanuts evenly across the bottom of the crust.

Using a stand mixer fitted with the whisk attachment, mix 3/4 cup powdered sugar, peanut butter, cream cheese, and 3 tablespoons plant cream on low speed until combined, for 1 minute. Increase speed to medium-high and whip until fluffy, about 2 minutes. Transfer this mixture to a large bowl and set aside.

Wipe out the mixer bowl with a paper towel. Add 3/4 cup plant cream to mixer bowl and whip on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 3 to 5 minutes. Gently fold whipped cream into the peanut butter mixture in two additions until no white streaks remain. Spoon the filling into the crust over top of the peanuts. Spread the filling in an even layer.

In the now-empty mixer bowl, whip vanilla, remaining cream, and remaining 2 tablespoons powdered sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 3 to 5 minutes. Spread whipped cream evenly over filling. Refrigerate until set, about 2 hours. Decorate with candies.

Until next time, happy baking!