Oreo Cream Pie

This Oreo cream pie is a fantastic last minute dessert! It's by no means a healthy recipe, but dang is it good. And it looks stunning - like you put much more work into it than you did.

Best of all? Oreo cream pie can be made in about a hour and you only have to turn on the oven to bake the crust - the filling is completely no-bake! You could even substitute a graham cracker crust for a completely no-bake version.

If all store bought ingredients isn't your thing, I suggest looking at my chocolate cream pie recipe! It's made from scratch and is creamy and fudge-y and perfect in every way. It's just a little more time intensive. :D

• 2 cups Oreos - chop them and then measure!
• 5.9 oz package instant Jell-O pudding - chocolate flavor
• 8 oz tub of Cool Whip
• 1 1/2 cups milk or soy or nut milk
• 9 inch pie crust, store bought or homemade

I have no idea if you can make it without Cool Whip. I refuse to make it without because Cool Whip is DELICIOUS.

If you do choose to go without, I suggest making a stabilized whipped cream by adding gelatin. I think that'll give you the best chance at an awesome pie!

The first thing you'll want to do it blind bake the pie crust.

You can do this by docking the dough (piercing it all over with the tines of a fork) but I prefer to use weights of some kind and some parchment.

Place a piece of parchment into the crust and then fill it with rice or old beans. Bake for half the time with the weights in. When the crust begins to get golden around the edges, you know it's set! Then you can remove the parchments and weights and bake for the remaining time. (Use the parchment to pour the weights into a jar for later use! I reuse the same rice over and over)

I like to take the crust for this pie a little over golden - a darker crust will work better with the filling since it's so sweet!

Once the crust is baked, set it aside to cool completely before you add the filling.

Now you'll want to get together two cups of chopped Oreos. You can chop them as fine or as large as you want, really. I cut most of my Oreos into 12-16 pieces.

You'll want one cup of chopped Oreos to mix into the pie filling and another cup to top the pie.

Make sure the crust is cool before you start the filling - it comes together in about five minutes!

In a large bowl, whisk together the pudding mix and 1 1/2 cups of milk. Keep whisking until it's nice and smooth.

Add half of the Cool Whip into the bowl and fold it in with a spatula. You want it to be completely combined - no streaks of white should be left.

Now add in a cup of your chopped Oreos and mix well.

Spoon this into the crust and place it into the fridge for at least 20 minutes so it sets up nice and firm.

Once the filling has set up, top the pie with the remaining Cool Whip and Oreos.

You can serve it immediately, but I actually like to freeze it for a little while so it's easier to cut. :)

If you manage to not eat the whole pie on the first day, here's how I store it:

I like to treat this pie as an ice cream pie and keep it in the freezer! It cuts easier and looks better that way. I just stick a few toothpicks into the pie and then cover with saran wrap so the saran wrap doesn't sit directly on the topping.

Just take the pie out a couple minutes before serving so cutting is a little easier. Enjoy! And please share photos using "I Made It!" in the comments below. :D