Ingredients:

  • 36 Oreo cookies (about 350g/12oz total weight), finely crushed (about 1 1/2 cups)
  • 6 tablespoons (85g/3 oz) unsalted butter, melted
  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • 3 cups (720ml) heavy cream, cold
  • 6 Oreo cookies, coarsely chopped (optional)

Instructions:

  1. Crush Oreos finely. Combine crushed Oreos with melted butter and press into the bottom of the pie plate. Chill crust while preparing the filling.
  2. Beat softened cream cheese and sugar until smooth. Add vanilla extract and mix well.
  3. In a separate bowl, whip heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until combined.
  5. Pour the filling into the prepared Oreo crust.
  6. Cover and chill the pie in the refrigerator for at least 2 hours, or preferably longer, to allow the filling to set. This is crucial for the best Oreo pie texture.
  7. Sprinkle with coarsely chopped Oreo cookies before serving (optional).