No-Bake Strawberry Oreo Pie
This creamy no-bake confection from Twin Cities food blogger greens & chocolate is bound to be a family favorite. After all, who can resist a creamy Oreo pie, especially one with fresh strawberries in it?
It’s always right around this time of year that I’ll do anything I can to avoid turning on my oven. No-cook dinners, grilling, picnic lunches and no-bake desserts are my BFFs when it’s just too hot to stand over the stove or turn on the oven.
Even though I’m not going to be baking up a batch of cookies or brownies anytime soon, I’m not one to give up desserts. So it’s no-bake desserts all the way! Things like strawberries with whipped cream, trifles, ice cream and no-bake pies are my go-tos. And friends, I think I just found my new favorite: No-Bake Strawberry Oreo Pie!
My, oh, my, this pie is delicious. First, there’s the Oreo crust. In my opinion, you just can’t beat an Oreo crust, and I definitely lean towards heavy on the crust. It holds up perfectly under the amazing strawberry filling.
Speaking of which, the filling is a simple combination of cream cheese, sugar, sour cream and heavy whipping cream with fresh strawberries and chopped Oreos. It’s creamy, luscious and absolutely irresistible. In fact, I made this pie three times testing the recipe and didn’t get sick of it. It’s just that good!
You know who else didn’t get sick of it? My kids and neighbors. My four-year-old happily helped me taste-test the filling, and while he wasn’t particularly forthcoming with details (“It’s REALLY good!” is his standard comment), he did a great job cleaning the beaters. Our neighbors were delighted to finish off one of the pies, and that’s exactly how you pay good neighbors back for watering your flowers when you are out of town.
A note about this pie: It is delicious refrigerated or frozen. I personally like to stick it in the freezer for a few hours, and then take it out 15 minutes before serving. It’ll soften up a little, but you’ll still get clean slices. When it’s refrigerated, the pieces won’t be quite as clean cut as the one in these photos, but it’ll still taste great.
Prep time: 30 minutes
Chill time: 2 hours
Cooking time: 0
For the crust:
5 tablespoons butter, melted
For the filling:
8 ounces cream cheese, at room temperature
½ cup granulated sugar
½ cup sour cream
1 teaspoon pure vanilla extract
2 cups heavy whipping cream
2 cups chopped strawberries
8 Oreos, chopped
- Place the Oreos in a food processor and pulse until you have fine crumbs.
- Add the melted butter to the food processor and pulse until the crumbs and butter are well combined.
- Press the crumbs onto the bottom and slightly up the sides of a pie dish or springform pan. Note: using a springform pan will make the pie easier to slice, however a pie dish will also work.
- Place the crust in the refrigerator while you make the filling.
- In a large bowl, beat together the cream cheese and sugar until well combined, about 1 minute.
- Add the sour cream and vanilla, beating until well combined, about another minute, scraping down the sides of the bowl as needed.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture, until just combined.
- Fold in the strawberries and chopped Oreos.
- Spread the filling out on top of the Oreo crust.
- Cover and refrigerate for at least 2 hours or overnight.
- If you’d like the pie a little firmer, place it in the freezer for at least 2 hours or overnight.
- Serve topped with additional crushed Oreos and strawberries. Enjoy!