Description
This delicious Cookies and Cream Pie features a crunchy Oreo crust filled with a creamy white chocolate and cream cheese filling mixed with chopped Oreos, topped with a glossy dark chocolate ganache and finished with piped whipped cream and additional Oreos. Perfectly balanced between rich and sweet, this no-bake or optionally baked pie is a showstopper dessert for any occasion.
Ingredients
Units
Scale
Oreo Crust
- 4 tbsp butter, melted (56 grams)
- 2 1/2 cups Oreo crumbs (250 grams)
Cookies and Cream Filling
- 1 cup white chocolate chips or chopped white chocolate (170 grams)
- 1/2 cup heavy cream (120 ml) - for whipping
- 8 ounces cream cheese, softened (226 grams, 1 cup)
- 1/2 cup powdered sugar (63 grams)
- 1/2 cup Greek yogurt or sour cream (125 grams)
- 1 tsp vanilla extract
- 8 Oreos, chopped finely
Ganache
- 3 ounces dark or semi-sweet chocolate, chopped finely (85 grams, 1/2 cup)
- 1/4 cup heavy cream (60 ml)
Whipped Cream
- 1/2 cup heavy cream (120 ml)
- 1/2 tsp vanilla extract
Instructions
- Prepare Oreo Crust: In a bowl, mix the Oreo crumbs and melted butter until well combined. Press this mixture firmly onto the bottom and sides of a tart pan with a removable bottom. You can either chill the crust in the freezer for at least 40 minutes for a no-bake version or preheat the oven to 350ºF (175ºC) and bake the crust for about 10 minutes to set it and reduce crumbling.
- Make Cookies and Cream Filling: Melt the white chocolate and let it cool slightly. Whip 1/2 cup heavy cream at high speed until stiff peaks form and set aside. In a separate bowl, beat the softened cream cheese at medium-high speed until smooth. Add powdered sugar and beat for another minute. Mix in the Greek yogurt (or sour cream), vanilla extract, and cooled melted white chocolate until well combined. Gently fold in the whipped cream and the finely chopped Oreos until evenly mixed. Pour this filling onto the prepared crust and refrigerate for 4 to 6 hours until set.
- Prepare Ganache: Heat the 1/4 cup heavy cream in a saucepan or microwave until almost boiling. Pour over the chopped dark or semi-sweet chocolate and let it sit for 30 seconds. Stir gently until the chocolate is fully melted and smooth. If necessary, microwave in 10-second intervals, stirring between, until completely melted. Allow ganache to come to room temperature for at least 30 minutes. Pour the ganache over the set filling and refrigerate again for about 30 minutes to firm up.
- Make Whipped Cream Topping: Whip the remaining 1/2 cup heavy cream with 1/2 tsp vanilla extract until stiff peaks form. Transfer to a piping bag fitted with your preferred tip and pipe decorative swirls or dollops on top of the set ganache. Optionally, garnish with additional chopped Oreos.
- Serve and Enjoy: Carefully release the pie from the tart pan. Slice and serve chilled for a rich, creamy, and crunchy cookies and cream experience.
Notes
- Crust: Baking the crust briefly reduces crumbling and creates a sturdier base. Alternatively, freezing the crust ensures no-bake convenience but can yield a more crumbly texture.
- White Chocolate: Use high-quality white chocolate with at least 20% cocoa butter for best taste and texture. Avoid standard store-bought white chocolate chips which may lack cocoa butter.
- Cream Cheese: Use full-fat cream cheese for optimal richness and smoothness.
- Yogurt: Full-fat Greek yogurt, preferably vanilla-flavored, is recommended; sour cream can be a substitute.
- Ganache: Chop chocolate finely to ensure even melting and smooth ganache texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
