Ingredients
Scale
- 36 Oreo cookies (about 3 cups of crumbs, halal certified)
- 6 tablespoons unsalted butter, melted
- 8 ounces full-fat cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 cup cold heavy cream
- 18 Oreo cookies, roughly chopped
- Optional: 6 Oreo cookies, roughly crushed or halved, for topping
- Optional: Chocolate shavings or chocolate syrup, for garnish
Instructions
- Place 36 Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively, place them in a resealable bag and crush with a rolling pin.
- Mix the Oreo crumbs with melted butter in a bowl until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth.
- Gradually mix in sweetened condensed milk and vanilla extract until fully combined.
- In a separate clean bowl, whip cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Fold in 18 roughly chopped Oreo cookies.
- Pour the filling into the prepared crust, spreading evenly.
- Decorate with 6 crushed or halved Oreo cookies and optional chocolate shavings or syrup.
- Cover and refrigerate for at least 4-6 hours, or preferably overnight, to set.
- Slice, serve chilled, and enjoy!
Notes
For variations, try using Mint Oreos, Peanut Butter Oreos, or Double Stuffed Oreos. This pie pairs well with vanilla ice cream or a drizzle of chocolate sauce.
- Prep Time: 15 minutes