Equipment Needed
- 9-inch pie plate
- Food processor or a large resealable plastic bag and a rolling pin
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
Step-by-Step Instructions
First, we’ll make that irresistible crust. Toss all 24 Oreos (filling and all!) into your food processor and pulse until they resemble fine, even crumbs. If you’re using the bag-and-rolling-pin method, channel any frustration into it—it works wonderfully! Pour the crumbs into a bowl, drizzle in the melted butter, and mix until it looks like wet sand. I press this firmly into my pie plate, going up the sides just a bit. I’ve learned the hard way that a good, tight press is key; a loose crust will crumble when you slice. Pop this in the freezer to set while you make the filling.
For the filling, start by beating the softened cream cheese in your mixing bowl until it’s completely smooth and creamy. This is where patience pays off. I once tried to rush this with slightly cold cream cheese, and I ended up with tiny lumps in my final pie—not the end of the world, but not the silky dream we’re after. Once smooth, beat in the sugar and vanilla until everything is beautifully combined and fluffy.
Now, the fun part: folding. Using your rubber spatula, gently fold in the entire tub of thawed whipped topping. I do this by hand because a mixer can deflate all that lovely air. Fold just until no white streaks remain. Then, fold in those coarsely chopped Oreo pieces. The smell here is incredible—like childhood and happiness. You’ll have this thick, glorious, speckled cloud of filling.
Finally, pull your crust from the freezer. Scoop the filling into the crust and smooth the top with your spatula. I like to make little swoops and peaks. For the grand finale, I always crush one extra Oreo over the top for a pretty finish. Now, the hardest part: you must let it chill, covered, for at least 4 hours, but overnight is truly best. I promise the wait amplifies the flavor and gives you that perfect, sliceable texture.(See the next page below to continue…)