No-Bake Cookies and Cream Pie
In the heat of summer in Arkansas, there is very little chance of me turning my oven on. It is routinely over 90 degrees for weeks and weeks on end with no break in sight. Even though my husband and I just got a brand new HVAC system, it cannot seem to keep up with cooling the house on those super hot sunny days. So I present to you, a no bake pie recipe. The first no bake recipe of its kind on my blog as a matter of fact. And it’s not just any pie, it’s a no-bake cookies and cream pie, made with Oreo’s (or any chocolate sandwich cookie), cream cheese, and whipped cream.
Topped off with a lightly sweetened whipped cream and homemade magic shell, this no-bake cookies and cream pie is the perfect bite. Perfect for a summer BBQ, or honestly anytime of the year you can’t be bothered to turn your oven on. It is simple and quick to make, and is sure to be a crowd pleaser.
The crust:
The crust comes together with just two ingredients, chocolate sandwich cookies, and melted butter. Whip it all up in a food processor together and press into your pie pan. Hell, you could even buy a pre-made Oreo crust if that’s your thing. Simply set this crust in the fridge or freezer (to speed things up) for an hour or so while you make the filling.
The filling:
The filling for this no-bake cookies and cream pie starts with cream cheese and powdered sugar. You’ll mix this using a stand or hand mixer until fully combined and no lumps are present in the cream cheese. Make sure your cream cheese is room temperature when you start. Then add in the heavy whipping cream, vanilla extract and salt. At this point I like to switch to a whisk attachment if available to really incorporate some air into our heavy whipping cream.
Whip for about 2 minutes on medium high speed until light and fluffy. Next, add in the chopped Oreo sandwich cookies. I like to chop the cookies up into varying sizes. So I break some up into large pieces and then chop others up into smaller, crumb like pieces. Fold this into your cream cheese mixture and add to your chilled crust. At this point allow the pie to chill for four to six hours, or overnight in the refrigerator so it can fully set up. Wait to make the whipped cream until right before you plan on serving the pie.
Whipped cream:
Whip together your heavy whipping cream, powdered sugar, and vanilla extract using a whisk attachment on medium to high speed for 2-3 minutes, until stiff peaks form. When you lift the whisk attachment out of the whipped cream it should remain on the whisk and hold its shape. Be careful not to over mix. Top the pie with whipped cream and set in the fridge to chill while you make the magic shell.
Magic shell:
Start your homemade magic shell by melting your semisweet chocolate and coconut oil. I just do this in the microwave in 20 second increments. Every 20 seconds remove it from the microwave and stir it a bit until fully melted and smooth. It takes less than 60 seconds. Allow to cool for about 15 minutes or so at room temperature while your pie is in the fridge. Stir it every few minutes so it remains smooth. After about 15 minutes remove your pie from the fridge and drizzle the magic shell over top of the whipped cream. Top with crushed oreos and enjoy.
No-Bake Cookies and Cream Pie
Ingredients
Oreo crust
- 24 oreos
- 5 tbsp unsalted butter, melted
Pie filling
- 8 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 8-10 oreos
Whipped cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
Magic shell
- 2 oz semisweet chocolate bar, chopped
- 1 tsp coconut oil
Instructions
Oreo crust
- Using a food processor pulse Oreo cookies into a fine crumb. Add melted butter and pulse again until combined and mixture resembles wet sand and sticks together when pressed between your fingers.
- Alternately, if you do not have a food processor you can use a plastic bag and a rolling pin to crush the cookies. Mix in a bowl with the melted butter.
- Press into pie pan. Use a measuring cup or glass to firmly pack down the crust. Set in fridge or freezer for at least 1 hour to chill.
Pie filling
- In the bowl of a stand mixer with the paddle attachment or using a hand mixer add softened cream cheese to a bowl. Mix on medium speed for about 30 seconds. Add powdered sugar in, 1/2 cup at a time and mix to combine. Scrape down the sides and bottom of the bowl occasionally. Add in the cold heavy whipping cream, vanilla and salt. If available, switch to the whisk attachment. Mix on medium high speed for about 2-3 minutes. Mixture should be light and fluffy.
- Chop Oreos up into varying sizes. Using a spatula fold them into the cream cheese mixture. Add to chilled pie crust. Store pie in the refrigerator for 4-6 hours or overnight to set up. Wait to top with whipped cream before serving.
Whipped cream
- In the bowl of a stand mixer with the whisk attachment or using a hand mixer add cold heavy whipping cream, powdered sugar, and vanilla extract. Mix on medium high speed for 1-2 minutes, until stiff peaks form. Top pie with whipped cream. Set back in refrigerator or freezer and make magic shell.
Magic shell
- Roughy chop semisweet chocolate into small pieces. Add to a heat proof bowl with coconut oil. Melt together in the microwave in 20 seconds increments, stirring between each one. This should take less than 60 seconds. Melt until smooth. Set aside to cool for about 15 minutes. Stir occasionally to keep smooth.
- Once cooled down slightly drizzle magic shell over top of pie and more crushed Oreo cookies if desired.
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