Ingredients with Measurements:
- 1 package of Oreo cookies (14.3 oz)
- 6 tbsp unsalted butter, melted
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1/2 cup mini chocolate chips
Special equipment needed:
- 9-inch pie dish
- Food processor or ziplock bag and rolling pin
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Crush the Oreo cookies in a food processor or in a ziplock bag using a rolling pin until they are fine crumbs.
3. Combine the Oreo crumbs with melted butter in a mixing bowl and stir until well combined.
4. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
5. Bake the crust for 10 minutes, then let it cool completely.
6. In a mixing bowl, beat the heavy cream until stiff peaks form. Set aside.
7. In another mixing bowl, beat the cream cheese, granulated sugar, vanilla extract, and salt until smooth.
8. Add the powdered sugar and milk to the cream cheese mixture and beat until well combined.
9. Fold in the whipped cream and mini chocolate chips.
10. Pour the mixture into the cooled Oreo crust and smooth the top.
11. Refrigerate the pie for at least 2 hours or until set.
12. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 530
Total fat: 38g
Saturated fat: 21g
Cholesterol: 95mg
Sodium: 360mg
Total carbohydrates: 47g
Dietary fiber: 1g
Total sugars: 35g
Protein: 5g
Substitutions for ingredients:
- You can use regular or reduced-fat cream cheese.
- You can use regular or reduced-fat heavy cream.
- You can use regular or reduced-fat milk.
- You can use regular or mini Oreo cookies.
Variations:
- You can add chopped nuts or candy to the filling.
- You can use different flavors of Oreo cookies.
- You can make a chocolate ganache topping for the pie.
Tips and tricks:
- Make sure the Oreo crust is pressed firmly into the pie dish to prevent it from crumbling.
- Use a spatula to smooth the top of the filling.
- Chill the pie for at least 2 hours to ensure it sets properly.
- Garnish the pie with whipped cream and extra Oreo cookies.
Storage instructions:
Store the Oreo cream pie in the refrigerator for up to 3 days.
Reheating instructions:
This pie is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the Oreo cream pie on a decorative platter or cake stand.
Garnishes:
- Whipped cream
- Crushed Oreo cookies
- Chocolate shavings
- Fresh berries
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Chocolate cake
Troubleshooting advice:
- If the Oreo crust is too crumbly, add more melted butter.
- If the filling is too runny, chill it for longer.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and utensils before preparing the recipe.
- Store the pie in the refrigerator to prevent spoilage.
Food history:
Oreo cookies were first introduced in 1912 by the National Biscuit Company (Nabisco). They have since become a popular cookie and ingredient in desserts.
Flavor profiles:
This Oreo cream pie is sweet, creamy, and chocolatey.
Serving suggestions:
Serve the Oreo cream pie as a dessert after a meal or as a sweet treat for a special occasion.
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