No-Bake Cookies and Cream Pie
No-bake cookies and cream pie with a chocolate cookie crust, sweet cream cheese filling, whipped cream, and a homemade magic shell.
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.
Notes
Store pie in refrigerator and consume cold. A regular size package of Oreos will be enough for the crust and the filling, but not enough to top the pie with any remaining cookies. If you desire to top the pie with chopped cookies, I recommend getting the family size package of cookies. Pie can be stored in the refrigerator for 2-3 days in an airtight container.