Recipe taken from Sally's Baking Recipes
Made for Eric's b-day. He really liked it. Not sure my favorite, but pretty good. More Oreo crumble on top.
Ingredients:
Crust:
-22 regular Oreo cookies
-5 tablespoons (71 g) unsalted butter, melted
Filling:
-1 cup cold heavy cream/heavy whipping cream
-8 oz full-fat brick cream cheese, softened to room temperature
-3/4 cup (90 g) confectioners' sugar
-1 tsp pure vanilla extract
-12 whole Oreos, chopped (about 1.5 cups or 135 g)
Homemade whipped cream
-1 cup cold heavy cream/heavy whipping cream
-2 tablespoons confectioners' sugar
-1/2 tsp pure vanilla extract
Directions:
1. Preheat oven 350 degrees
2. Bake the crust (do 1st so that it can cool later).
--In a food processor or blender, pulse 22 Oreos including the cream filling into a fine crumb.
--Pour crumbs into large bowl
--Add melted butter and stir to combine.
--Pour into 9 inch pie dish and pat down sides and bottom to make compact.
--Bake for 10 min.
--Allow to cool as you prepare the filling
3. Make the filling:
--Whip cold heavy cream into stiff peaks on medium-high speed, about 4 min. Set aside.
--Beat cream cheese on medium speed until smooth and creamy
--Add confectioners' sugar and vanilla extract and beat on medium-high speed
--Fold in whipped cream and chopped Oreos into cream cheese mixture until combined
4. Make whipped cream:
--Mix heavy cream, sugar, vanilla extract on medium-high speed until medium peaks form, about 3-4 min.
4. Spread filling into cooled crust
5. Spread whipped cream
6. Cover with plastic wrap and fridge for at least 6 hrs, up to 2 days. Can freeze for at least 4 hrs. I froze for first night and then took out and at and was fine. Harder to cut crust when frozen. Use knife to cut crust and chisel a little from the pie dish.
