No-Bake Oreo Pie

An extremely simple recipe that only takes 20 minutes to make but it will be a guaranteed hit.

Prep time: 20 minutes

Servings: 10 slices

INGREDIENTS:

Pie Crust

18 Oreos

4 Tbsp butter

Pie Filling

¼ cup sugar

¼ cup heavy whip

1 tsp vanilla extract

1 block (8 oz) Philadelphia cream cheese original

¼ tsp salt

8 Oreos

Ganache Topping

½ cup milk chocolate chips

¼ cup heavy cream

Decorations

10 whole Oreos

4 crushed Oreos

INSTRUCTIONS:

Line a 9-inch round tart pan (that’s at least one inch deep) or cake pan with cling wrap.

Process the 18 Oreos, cream center intact, in a food processor until they become a fine crumb.

Melt the butter in the microwave for 45 seconds to 1 minute, and thoroughly combine with the Oreo crumb in a mixing bowl.

Spread this mixture evenly in the pan and press down with the back of a spoon, until a firm crust form. Refrigerate or freeze for 10 minutes while you’re making the filling.

In the same mixing bowl, combine all ingredients except the Oreos, and beat with a hand mixer until the mixture is creamy. Roughly crush or chop the 8 Oreos and fold them in with a spatula at the end.

Spread this mixture on the pie crust and level it out with the spatula. Return this pie to the fridge or freezer while you’re making the ganache.

To make the ganache, microwave the heavy whipping cream in a glass container for 30 seconds to 1 minute, keep a close watch to make sure it doesn’t boil over in the microwave.

Add the chocolate chips to the hot cream and make sure all chips are submerged. Let it sit for 5 minutes, and then stir. Chips should all be dissolved at this point. If not, heat the mixture in the microwave for another 20 seconds, and stir again.

Make sure the glass measuring cup holding the ganache is not too hot to touch before pouring the ganache onto the pie. Spread it out evenly with a spatula.

Before the ganache sets, place 10 whole Oreos in a circle along the edge of the pie, and 4 crushed Oreos at the center.

Cover the pie with cling wrap and let the ganache set in the fridge or freezer for 15 minutes before serving. If you prefer a soft pie, make the pie the day before and store it in the fridge overnight, so that the cookies will have time to soften.

Keep in mind this pie needs to be stored in the fridge. When you’re ready to serve, carefully lift it out of the pan by the cling wrap liner and place it on a cake stand or cutting board, use the 10 Oreos around the pie as guide and divide the pie into 10 slices.

Enjoy!