Oreo Cream Pie

21 Jun

Twist the cookies apart, eat the filling, put the wafers back together and then bite into the bare cookies – that’s how I ate my Oreos as a kid.  To this day I still love Oreo cookies – I mean, who doesn’t?  I just recently found out that they are vegan, too.  This is such a plus for lactose intolerant people like me.  It’s very rare that sweets are dairy-free, so to know that such a mainstream dessert is edible for me is so nice.  Of course you don’t have to use the soy substitutes – I made it with the real deal over Memorial Day Weekend and it was the hit of the party.

The Oreo Cream Pie is delicious and easy to make, minus the blending of the cookies which I explain how to do differently in my notes highlighted in red below.  It’s something I’ll definitely make again – thank you About.com for yet another great recipe!

Oreo Cookie Crust

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Makes one 9″ pie crust

Ingredients:

  • 1 16-ounce package wafer cookies, such as Oreo’s or Newman O’s
  • 7 T. dairy-free soy margarine, melted
  • 1 T. sugar

Preparation:

1. Preheat the oven to 400 F. Lightly oil a 9″ pie plate and set aside.

2. In a blender, process the cookies until the mixture resembles very fine crumbs. Transfer the crumbs to a mixing bowl and combine with the melted dairy-free soy margarine and sugar until well blended. Press into the prepared pie plate and bake for about 10 minutes, or until evenly browned.  (I recommend mashing the Oreos in a bowl and then transfer the small chunks of Oreo into the blender.  This will create finer crumbs more easily.) 

Oreo Cream Pie

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 1 9″ pie

Ingredients:

  • 1 Recipe Dairy-Free Oreo Pie Crust
  • 1 8-ounce tub dairy-free cream cheese, such as Tofutti
  • 2/3 cups powdered sugar
  • 4 ounces dark dairy-free chocolate, melted
  • 1 cup dairy-free sour cream, such as Tofutti Sour Supreme
  • 1-2 T. Melted dark dairy-free chocolate, for decorating (optional)
  • Dairy-Free chocolate wafer cookies, for topping (optional)

Preparation:

1. Prepare the Dairy-Free Oreo Pie Crust according to the recipe.

2. Prepare the filling. In a large mixing bowl, beat the dairy-free cream cheese until smooth. Gradually add the powdered sugar, beating until well combined. Add the melted dark dairy-free chocolate, beating until smooth.

3. Spread half of the mixture on top of the prepared crust in an even layer. Add the dairy-free sour cream to the remaining chocolate mixture and beat until well combined and fluffy. Spread on top of the chocolate layer, smoothing the top with an offset spatula. If desired, using a spoon or knife, swirl 1-2 T. of dark dairy-free chocolate in pinwheels around the top of the pie. Crush a few dairy-free chocolate wafer cookies and sprinkle on top for extra decoration. Chill the pie for 2 hours or until set. Serve cold or frozen.

Vege-meter: 10

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