ULTIMATE OREO COOKIE PIE

We love baking pies on the site including Mixed Berry Pie and Chocolate Chip Cookie Pie and even love no bake pies like my personal favorite Banana Cream Pie!

reo Chunk Cookie Pie is one of my favorite dessert recipes I ever created from scratch as an adult. Most people love experimenting with add-ins for things like brownies and cookies to personalize them, but when I was a young adult (read: just out of college) I came across a cookie pie recipe that changed all I know about baking. Cookies baked into pies? Best dessert ever.

HOW TO MAKE AN OREO CHEESECAKE:
 
This Oreo Cheesecake isn’t hard to make, but it does take a little time and patience for all the different layers. The place to get started is with the chocolate cake on the bottom. One of the best things about it is that it’s a super easy cake to put together. No creaming, no crazy mixing steps, just combining dry ingredients and wet ingredients and mixing them together.

Pour the cake batter into a springform pan and bake. It’ll be important that the springform pan you use doesn’t leak. The cake batter is quite thin and will drip out otherwise. The best way to test your pan is to put some water in it and see if it leaks.

It looked amazing, like a classic chocolate chip cookie baked into a pie plate. The college I went to sold the best ever Oreo Chunk Cookies and once I figured out how to make the cookies I figured out how to create the right amount of filling for this pie and the results are, well, delicious.This Oreo Chunk Cookie Pie tastes like a delicious cross between the Oreo chunk cookies I made a month or so ago and a half baked chocolate cookie crumb crust by incorporating Oreo crumbs and chunks in the batter.

What you end up with is a delicious half baked Oreo chunk cookie nestled into a buttery crisp pie crust. You could serve this with Vanilla Ice Cream, Homemade Cool Whip or Homemade Whipped Cream, but to be honest, pour a cup of milk and sit down with a warm slice of this pie. You will be in heaven. It may be different than your classic No bake Oreo cream pie, but in all the best ways ever. This is the BEST OREO PIE.

Ingredients
Cake:

• 3/4 cup hot water
• 1 teaspoon instant espresso powder
• 1 cup all-purpose flour
• 6 Tablespoons dutch-processed cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup crushed Oreos (about 6)*
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 1/2 cup plain Greek yogurt
• 1 egg
• 1 and 1/2 teaspoon vanilla

Buttercream/Filling:

• 1 and 1/2 cups unsalted butter, cold and cut into Tablespoons
• 1/4 teaspoon salt
• 5 cups powdered sugar
• 1 teaspoon vanilla
• 1/2 cup heavy cream
• 1/3 cup finely crushed Oreos*
• 4 ounces cream cheese
• 3/4 cup heavy cream, whipped
• 5 Oreos, coarsely chopped*

Ganache:

• 4 ounces semi-sweet chocolate, chopped or chips
• 1/2 cup heavy cream
• Extra Oreos, Chocolate, and Candy bars, for decorating

Instructions

1. Make the Cake: Preheat oven to 350ºF degrees. Line four 6-inch round baking pans with parchment paper and spray with nonstick cooking spray. Add the espresso powder to the hot water, and stir until fully dissolved; set aside to cool.
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, crushed Oreos, and both sugars until well combined. Add the oil, yogurt, and espresso liquid and continue stirring with a whisk. Stir in the egg, followed by the vanilla.
3. Pour batter into prepared baking pans and bake in the oven for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
4. Make the Buttercream/Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on high until fluffy, about 4 minutes. Add the powdered sugar, a cup at a t

1. Make the Cake: Preheat oven to 350ºF degrees. Line four 6-inch round baking pans with parchment paper and spray with nonstick cooking spray. Add the espresso powder to the hot water, and stir until fully dissolved; set aside to cool.
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, crushed Oreos, and both sugars until well combined. Add the oil, yogurt, and espresso liquid and continue stirring with a whisk. Stir in the egg, followed by the vanilla.
3. Pour batter into prepared baking pans and bake in the oven for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
4. Make the Buttercream/Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on high until fluffy, about 4 minutes. Add the powdered sugar, a cup at a time, until fully incorporated. Mix on high for 3 minutes. Add the vanilla and heavy cream and continue beating until fluffy, about 2 minutes.
5. Remove 1 cup of the frosting and set aside for the filling. Add the 1/3 cup of finely crushed Oreos to the bowl of buttercream and beat until combined. Transfer buttercream to a separate bowl, then return bowl to mixer.
6. In the mixer, beat the cream cheese and reserved 1 cup of buttercream on high until creamy. Add half of the whipped cream, and continue beating until combined. Remove bowl from mixer, and fold in the rest of the whipped cream along with the coarsely chopped Oreos.
7. Make the Ganache: Place chocolate into a medium bowl. Pour heavy cream into a small saucepan on the stove and heat over medium-high heat until it begins to boil. Immediately pour hot cream over the chocolate, cover bowl in plastic wrap, then allow to sit for 3-4 minutes. Remove plastic wrap and stir until smooth. Set aside to cool slightly.
8. To Assemble: Place one cake layer on cake pedestal or plate. Top with 1/3 of the filling. Repeat with the remaining cake layers and filling. Place filled cake into the freezer for at least an hour to firm up the filling as well as to ensure easier frosting. Remove cake from freezer, frost top and sides with buttercream. Pour ganache over the top of the cake, allowing some to drip down the sides. Top with desired cookies and candy.
9. If not serving right away, cake can be wrapped loosely with plastic wrap and stored in the refrigerator for up to a week.

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