Oreo Truffle Cream Pie
This Oreo Truffle Cream Pie has an Oreo crust, an Oreo truffle base and an Oreo cream filling topped with whipped cream and more Oreo's!
Equipment
- Mixing bowls
- Hand or stand mixer
- food processor or rolling pin
- measuring cups
- 9-inch pie plate (not deep dish)
- Silicone Spatula or Mixing Spoons
Ingredients
For the Oreo crust
- 20 Oreo Cookies finely crushed
- 4 tablespoons butter melted
For the Oreo truffle layer
- 4 ounces cream cheese softened
- 20 Oreo Cookies finely crushed
For the Oreo cream layer
- 4 ounces cream cheese softened
- 1 box instant vanilla pudding 3.4 ounces
- 1½ cups cold milk
- 4 ounces whipped topping (half of an 8 ounce container), reserve the rest for topping
- 12 Oreo Cookies coarsely crushed
For the topping
- 4 ounces whipped topping (half of an 8 ounce container)
- additional crushed Oreo's for topping
Instructions
To make the Oreo crust
- Preheat the oven to 350 degrees.
- Use a food processor to finely crush 20 Oreo's (no need to remove the frosting filling before crushing them). You can also place the cookies in a gallon bag and use a rolling pin to crush them if you do not have a food processor.
- Pour the crushed Oreo's into a medium-sized mixing bowl and add the melted butter. Stir until the mixture is completely coated.
- Using your fingertips or the back of a measuring cup, press the mixture down evenly throughout a standard 9-inch pie plate.
- Bake the crust for 8-10 minutes, then remove it from the oven and allow it to cool to room temperature before adding the pie filling.
To make the Oreo truffle filling
- Use a food processor to finely crush 20 Oreo's. You can also place the cookies in a gallon bag and crush them with a rolling pin if you do not have a food processor.
- Grab your 4 ounces of softened cream cheese and cut it into 1 inch cubes (you will use the rest of the 8 ounce brick of cream cheese later). Add the cream cheese to the food processor and pulse until your truffle filling is well mixed. If you are not using a food processor, place the crushed Oreo's and cream cheese in a bowl and use your hands to mix it well.
- Set the truffle filling aside for later assembly.
To make the Oreo cream filling
- In a medium to large bowl (or in the bowl of a stand mixer fitted with the whisk attachment), mix the instant pudding mix and 1 cup of cold milk with a hand mixer (or stand mixer). Mix until it thickens.
- Add the remaining 4 ounces of cream cheese and half of the container of whipped topped (approx. 4 ounces). Reserve the rest of the whipped topping for later use. Mix well until combined.
- Use a food processor (or rolling pin) to coarsely chop 12 Oreo cookies. Add them to the cream mixture and mix well.
- Set the cream mixture aside for pie assembly.
To assemble the Oreo Truffle Cream Pie
- Flatten out the Oreo truffle filling with your hand prior to placing it over the Oreo crust. The goal would be to spread it as little as possible once it's in the pan as to not break the crust. Set the filling over the crust and gently spread it throughout the entire pan.
- Next, pour the Oreo cream filling over the truffle layer and spread it evenly throughout the pan.
- Lastly, use the remaining whipped topping to spread over the top of the pie. Decorate the pie as desired (add more crushed Oreo's, rolled truffle filling, etc.)
- Allow the pie to set in the fridge for at least an hour before enjoying. Serve chilled.