Who doesn’t like Oreos? If you love Oreos, then this recipe is a must-try for you. It is a showstopper for any of your dinner parties, birthdays, or even holidays. Everyone loves it, and it is a relatively simple recipe. You don’t have to get into the complications of getting the perfect mix for baking or setting the right temperature; the no-bake Oreo Pie is easy to make and comes together very quickly.
As you can imagine by the name of the recipe, it is a very rich and creamy pie that not just looks beautiful, it tastes fantastic too. You don’t require complex ingredients to make this recipe as it involves just a few elements usually available at home. The crunchy crust and the creamy filling with chunks of Oreo make the perfect bite to satisfy your sweet tooth.
Actually this recipe was created by my dear friend Mateja Delakorda. Everyone loved it and it turned out to be a hit. Nothing can go wrong with a perfectly set Oreo crust and a creamy filling topped with fresh fruits.
There are a lot of variations that can make your pie even more delightful. You can play with a wide range of colours in your filling; for instance, you can add raspberries, blueberries, strawberries, and even mixed forest fruits. Instead of sprinkling Oreos on top of the pie, you can also use shredded chocolate, chocolate chips, caramel sauce, or roughly chop candy bars. This recipe is versatile. Many variations can be commended to enhance the flavours, but the pie itself is a crowd-pleaser even without the toppings.
No-bake Oreo Pie
- round bake pan / 20 cm
- hand mixer
- stick blender
- 220 g Oreo cookies
- 70 g butter
- 300 g frozen fruit (raspberies)
- 80 g powdered sugar
- juice of half lemon
- 15 ml rose water (or any syrup)
- 8 g gelatine
- 100 g cream cheese (or mascarpone)
- 100 g heavy cream
- Melt butter and mix it with grinded cookie crumbs.
- Use a glass jar to spread crust evenly over the baking pan. Put it to the fridge.
- Cook fruit and powdered sugar in a pan. Ad lemon juice. Use a strainer to let go the water from cooking.
- Ad rose water and use stick blender to amke a fruit puree. Weight again the puree to 200 g.
- Prepare gelatine according to the instructions on the packaging.
- Using a hand mixer mix heavy cream and cream cheese.
- Add fruit puree to the white cream mixture and later mix in gelatine as well.
- Add filling over the cookie pie crust and cool it in the fridge for few hours or overnight.
Recipe was created in collaboration with Mateja Delakorda from Odprta Kuhinja.