No Bake Oreo Pie
This easy no bake Oreo pie is the perfect dessert for Summer. A crispy Oreo pie crust is filled with a cream no bake filling and topped with chopped Oreo cookies for the ultimate gluten free and vegan dessert!
Servings: 8
Calories: 344 kcal
Ingredients
- 1 Gluten Free Oreo Pie Crust
- 8 ounces Vegan Cream Cheese
- ¾ Cup Powdered Sugar sifted
- 1 ½ teaspoons Vanilla
- ¼ teaspoon Salt
- 9 ounces Vegan Whipped Cream you will need 2 x 9-ounce containers if you also want to put whipped cream on top
- 19 Gluten Free Oreo Cookies roughly chopped
Instructions
- Prepare the Oreo cookie crust and place it in the freezer.1 Gluten Free Oreo Pie Crust
- Place the cream cheese in a large mixing bowl. Beat on medium speed until smooth and creamy. Scrape down the sides of the bowl.8 ounces Vegan Cream Cheese
- Add the sifted powdered sugar, vanilla extract and salt. Mix again until all the dry ingredients are incorporated.¾ Cup Powdered Sugar, 1 ½ teaspoons Vanilla, ¼ teaspoon Salt
- Add 9 ounces of whipped cream and gently fold together with a rubber spatula. Take care not to deflate the whipped cream.9 ounces Vegan Whipped Cream
- Fold in ¾ of the chopped Oreo cookies. Reserve the rest of the chopped cookies for the topping.19 Gluten Free Oreo Cookies
- Spread the filling into the prepared pie crust.
- Cover the pie with plastic wrap and place it in the refrigerator for a minimum of 4 hours. Overnight chilling is better.
- After the pie has chilled, remove it from the refrigerator and top it with more whipped cream and the remaining chopped cookies.9 ounces Vegan Whipped Cream, 19 Gluten Free Oreo Cookies
Notes
OREOS: Gluten free Oreos come in packs of 30 cookies. You will need 40 cookies to make the Oreo pie crust and the pie filling. Make sure to buy 2 packs of cookies.
HOMEMADE WHIPPED CREAM: If you prefer to make your own whipped cream instead of using storebought, you can use this recipe. Combine all ingredients in a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form, about 5 minutes. Use ⅔ of the prepared whipped cream for the pie filling and save the remaining whipped cream for the topping.
- 3 Cups Dairy Free Cream (or Heavy Whipping Cream if not dairy free)
- ¾ Cup Powdered Sugar, sifted
- ¼ teaspoon Cream of Tartar